WHAT YOU'LL NEED
- 1½ cups water
- ¾ cup reduced-fat milk
- 2 teaspoons Flora Salt Reduced Spread
- 1 Continental Pasta & Sauce Alfredo - Value Pack
- 4 eggs
- ¼ cup chargrilled eggplant, diced
- ¼ cup sun-dried tomatoes, diced
- 1 cup roasted red capsicum, diced
- 3 shallots or spring onions, thinly sliced
- ½ cup grated tasty cheese
- 3 tablespoons toasted pine nuts
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
54kcal
Energy (kJ)
227kJ
Protein (g)
2.7g
Carbohydrate incl. fibre (g)
3.7g
Carbohydrate excl. fibre (g)
3.2g
Sugar (g)
1.5g
Fibre (g)
0.5g
Fat (g)
3.4g
Saturated fat (g)
1.3g
Unsaturated fat (g)
1.5g
Monounsaturated fat (g)
0.6g
Polyunsaturated fat (g)
0.7g
Trans fat (g)
0.0g
Cholesterol (mg)
29mg
Sodium (mg)
102mg
Salt (g)
0.26g
Vitamin A (IU)
61IU
Vitamin C (mg)
1.0mg
Calcium (mg)
14mg
Iron (mg)
0.40mg
Total
1953kcal
8178kJ
98.6g
132.7g
113.7g
55.5g
19.0g
121.3g
45.2g
52.8g
21.1g
25.8g
0.3g
1049mg
3689mg
9.22g
2189IU
35.4mg
491mg
14.56mg
Let's Get Cooking
- 1 Preheat oven to 200°C
- 2 Prepare Pasta & Sauce according to directions on pack, using water, milk and spread, and set aside.
- 3 In a large bowl, lightly beat eggs. Add remaining ingredients and the prepared Alfredo Pasta & Sauce, stir until combined.
- 4 Spoon mixture into lightly greased mini muffin pans and bake for about 12 minutes, or until frittatas are set and lightly browned. Allow to stand in pan for 3-5 minutes before removing.
- 5 Serve frittatas warm. If desired top with a slice of cherry tomato and a basil leaf.