Name: Potato, broccoli and ham frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 200g Spud Lite potatoes, unpeeled, chopped, cooked and cooled; 2 cups of broccoli florets; 40g of salt-reduced ham, finely chopped; 2 tsp plain flour; 2 Tbsp skim milk; 4 x 60g eggs; 1 Tbsp chopped basil; 30g grated reduced-fat cheese; Freshly ground black pepper

Potato, broccoli and ham frittata

A Diabetic Living recipe.

Serves 2

Prep

15M

Cook

30M

Total

45M

Skip to Recipe

Eggs are such a versatile food that can used in many different dishes. This Diabetic Living Magazine potato, broccoli and ham frittata recipe is a healthy meal that is easy to whip up on a weeknight. Prepared to be amazed with the simplicity of this recipe!

Ingredients

200g Spud Lite potatoes, unpeeled, chopped, cooked and cooled

2 cups of broccoli florets

40g of salt-reduced ham, finely chopped

2 tsp plain flour

2 Tbsp skim milk

4 x 60g eggs

1 Tbsp chopped basil

30g grated reduced-fat cheese

Freshly ground black pepper

Method

Preheat oven to 170 degrees Celsius in a fan-forced oven. Spray two small oven-proof dishes with cooking spray. Arrange the potato and broccoli oven bases, top with ham.

Put flour in a bowl and gradually whisk in milk. Add the eggs, basil and half the cheese. Season with pepper. Pour the egg mixture over the vegetables.

Bake for 25-30 minutes or until a knife inserted in the centre comes out clean. Sprinkle with remaining cheese. Set aside for 5 minutes before serving.

Diabetic Living

Ingredients

Method

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