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Vegetable And Spaghetti Frittata

a great gluten free frittata its high in fibre and perfect for the lunchbox

The ingredient of Vegetable And Spaghetti Frittata

  • 125g gluten free spaghetti broken
  • 1 tablespoon olive oil
  • 1 large 200g brown onion grated
  • 2 large carrots peeled grated
  • 2 cups frozen peas corn and capsicum
  • 1 2 cup potato flour
  • 1 teaspoon gluten free baking powder
  • 6 eggs lightly beaten

The Instruction of vegetable and spaghetti frittata

  • preheat oven to 200u00b0c 180u00b0c fan forced grease a 6cm deep 22cm base round springform pan line base and side with baking paper
  • cook pasta in a large saucepan of boiling salted water following packet directions until tender drain place in a large heatproof bowl cool for 5 minutes
  • meanwhile heat oil in a frying pan over medium high heat add onion and carrot cook stirring occasionally for 5 minutes or until softened add frozen vegetables stir
  • add vegetable mixture to spaghetti add flour baking powder and eggs stir until well combined pour into prepared pan bake for 35 to 40 minutes or until browned and set cool completely in pan cut into 12 wedges store in an airtight container in the fridge

Nutritions of Vegetable And Spaghetti Frittata

calories: 284 171 calories
calories: 8 8 grams fat
calories: 2 1 grams saturated fat
calories: 36 1 grams carbohydrates
calories: n a
calories: n a
calories: 12 2 grams protein
calories: 187 milligrams cholesterol
calories: 213 milligrams sodium
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calories: nutritioninformation

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