• Cushla Holdaway

Recipe of the day

Updated: Sep 14, 2017

This is my go-to recipe. This tasty and nourishing vege-packed Frittata is so simple, quick and easy to make it will definitely become a regular in your household! You can easily add as many or as few vegetables you have available. Not only is this a substantial dinner meal, it is excellent as leftovers for lunch too (hello easy meal prep!).


Serves 6. Per serve: 480 calories, fat 23.9 g, saturated 7.1 g, carbohydrates 42.3 g, sugars 16.5 g, protein 23 g, fibre 8.8 g.

3 medium carrots

1 medium orange kumara

3 small parsnip

1 small red onion

2 Tbsp. olive oil

2 cloves garlic, crushed

salt and pepper

2 corn cobs

2 capsicums, cubed

2 cups baby spinach

1 celery stick, finely sliced

1 spring onion, finely sliced

10 free range eggs, whisked

1/2 cup trim milk

1/2 cup grated Edam cheese


Preheat oven to 180 degrees, bake. Grease a rectangular baking dish. Dice the carrot, kumara, parsnip, and red onion into uniform cubes about 3 x 3 cm. Toss the olive oil, garlic, salt and pepper over the vegetables, ensuring they are well covered. Place in a roasting dish and bake for about 20 minutes, or until softened.


Cook the corn cobs separately in the microwave on high allowing 4 minutes per cob. Once cooked, put aside and leave to cool.


In a medium bowl, combine the spring onion, capsicum, baby spinach, and celery. Using a sharp knife, slice the kernels from top to bottom of the cobs. Add to spinach mixture and spread over the bottom of the greased oven dish. Place the roasted vegetables over top of the spinach layer.


In a medium bowl, whisk the eggs well, and then whisk in the milk. Pour over the top of the vegetables and sprinkle with the grated cheese. Bake in the oven for 20-25 minutes, or until the egg looks set. Serve with a fresh green salad.

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© Last updated 2020 by Cushla Holdaway.