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Spinach, corn & sun dried tomato frittata

Serves 2

Ingredients

6 eggs

250g frozen spinach

1.5 cups frozen corn kernels

3 tablespoon semi dried tomatoes (chopped)

50g cherry tomatoes

Cooking instructions

  1. Preheat your oven to 180C. Grease a 20cm oven proof frying pan
  2. Dice the semi dried tomatoes and cut the cherry tomatoes in halves
  3. Mix eggs, cherry tomatoes, spinach, corn and semi dried tomatoes in a medium bowl until
  4. just combined and pour into your prepared pan
  5. Bake for 15-20 minutes or until frittata is puffy and just cooked through
  6. Divide into 2 plates and serve with salad or vegetables

Nutritional Information:

Per serve:

 

Energy 1676kJ

Protein 27g

Total Carbohydrates 34g

Total Fat 13.7g

Sodium 360mg

Fibre 14.7g

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