Picnic slice
1
Points®
Total time: 1 hr • Prep: 25 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Potato(es)
200 g, cut into 2cm pieces
Asparagus
1 bunch(es), spears, trimmed
Fresh basil
¼ cup(s), leaves, torn
Tomato(es)
5 medium, roma variety, quartered
Green shallot(s)
2 individual, thinly sliced
Egg(s)
8 medium, lightly beaten
Reduced-fat ricotta cheese
⅓ cup(s), fresh, crumbled (80g)
Grated parmesan cheese
1½ tbs
Oil spray
1 x 3 second spray(s)
Instructions
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.
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