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)
46kcal
Energy (kJ)
194kJ
Protein (g)
2.3g
Carbohydrate incl. fibre (g)
3.5g
Carbohydrate excl. fibre (g)
3.0g
Sugar (g)
1.4g
Fibre (g)
0.5g
Fat (g)
2.8g
Saturated fat (g)
0.9g
Unsaturated fat (g)
1.3g
Monounsaturated fat (g)
0.6g
Polyunsaturated fat (g)
0.7g
Trans fat (g)
0.0g
Cholesterol (mg)
27mg
Sodium (mg)
72mg
Salt (g)
0.18g
Vitamin A (IU)
61IU
Vitamin C (mg)
1.0mg
Calcium (mg)
14mg
Iron (mg)
0.40mg
Total
1670kcal
6994kJ
81.8g
125.7g
108.8g
51.8g
17.0g
100.1g
30.8g
46.8g
21.1g
25.7g
0.3g
968mg
2590mg
6.48g
2181IU
34.7mg
487mg
14.48mg
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.