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Photo of Picnic slice by WW

Picnic slice

1 - 5
PersonalPoints™ per serving
Total Time
1 hr
25 min
35 min
While this veggie frittata is great for al fresco meals in the park, it’s also perfect for packing in lunch boxes during summer days out.



200 g, cut into 2cm pieces


1 bunch(es), spears, trimmed

Fresh basil

¼ cup(s), leaves, torn


5 medium, roma variety, quartered

Green shallot(s)

2 individual, thinly sliced


8 medium, lightly beaten

Reduced-fat ricotta cheese

cup(s), fresh, crumbled (80g)

Grated parmesan cheese

1½ tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray a 20cm x 30cm slice tin or baking dish with oil. Line base and sides with baking paper, extending paper 4cm above edge of tin on long sides.
  2. Cook potato in a medium saucepan of boiling salted water for 10 minutes or until just tender, adding asparagus to pan for the final 2 minutes of cooking time. Drain and set aside to cool slightly.
  3. Scatter potatoes, asparagus, basil, tomatoes and shallots over base of prepared tin and pour over eggs. Top with ricotta and parmesan. Season with salt and pepper.
  4. Bake for 15-20minutes or until golden and set. Set aside in tin to cool slightly, then use lining paper to lift slice from tin. Cut into 8 even pieces. Serve warm or cold.