Courgette and Tomato Frittatas with Avocado, Quinoa and Radish Salad

20 minutes + 30 minutes Serves 4


  • Frittatas
  • 1 cup baby potatoes
  • 1 Tbsp extra virgin olive oil
  • 6 free range eggs
  • Select Salt
  • black pepper
  • 1/2 cup trim milk
  • 1/2 cup grated parmesan
  • 1 can Delmaine Cherry Tomatoes, drained
  • 1 courgette, grated
  • 12 leaves fresh basil
  • Side salad
  • 1 1/2 cups cooked Ceres Organics Red or White Quinoa
  • 1 slice Venerdi Six Seed Bread, toasted and torn into chunks
  • 1 avocado chopped
  • 1/4 cup Tasti Pine Nuts, toasted
  • 4 cups fresh produce salad mix
  • 2 radishes, finely sliced
  • 2 Tbsp balsamic dressing
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  • Cook potatoes until just tender, cool slightly then slice thinly. Set aside.

  • Heat oven to 180°C (160°C fan-forced). Grease a 12-hole muffin tray with oil and line with non-stick baking paper squares or muffin cases.

  • Beat eggs lightly and season with salt and pepper. Add milk and parmesan. Mix well.

  • Layer each muffin hole with potatoes. Divide tomatoes and courgette between the 12 holes. Pour egg mixture over the top.

  • Bake for 8-12 minutes until egg has set and frittatas are lightly browned. Remove and set aside. Top with basil leaves.

  • Combine salad ingredients in a bowl. Serve 3 frittatas per person with salad on the side.

By The Healthy Food Guide TV Series

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