Source: Recipe and image kindly provided by Diabetes Australia.
Nutritional information per serving
- Energy: 809 KJ
- Total fat: 6.7g
- Saturated fat: 1.6g
- Carbohydrates: 19.3g
- DietaryFiber: 8.3g
Ingredients
- 500g silver beet
- 1 tablespoon margarine
- 1 medium brown onion
- 2 cloves garlic
- 1 medium red capsicum
- 2 stalks celery
- 100g button mushrooms
- 2 large carrots
- 40g polenta
- 0.25 cups fresh basil
- 3 eggs
- 3 egg whites
- 80ml soy or dairy milk (reduced fat)
Method
- Preheat oven to 180°C/160°C fan-forced. Line 20cm x 30cm lamington pan with baking paper.
- Boil, steam or microwave silver beet; drain on absorbent paper.
- Melt spread in large deep frying pan; cook finely chopped onion and garlic, stirring, until onion softens.
- Add finely chopped capsicum, celery and mushrooms; cook, stirring, until vegetables just soften.
- Stir silver beet, chopped carrot, polenta and chopped basil into vegetable mixture. Remove from heat; cool 5 minutes.
- Stir in combined beaten eggs, whites and milk. Spread frittata mixture into pan; bake, uncovered, about 35 minutes or until browned lightly and firm to the touch.