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Mini Frittatas

  • Cook

    mins
  • Difficulty

  • Preparation time

    mins
  • serves

    people

  • 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


  • 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.