Low Fat Vegetable Frittata

Serves 6

cooking oil spray
1 potato, peeled and diced, cooked
1 cup cooked sweet potato, or pumpkin, cubed
1 cup baby spinach
1/2 red capsicum, diced
1 zucchini, thinly sliced
2 green onions, chopped
3 eggs
3/4 cup (180ml) low-fat milk
2 tablespoons plain flour
1/2 cup low fat grated tasty cheese
2 tablespoons chopped dill
green salad, to serve

1. Preheat oven to 180C. Lightly grease a 23cm pie dish.
2. Arrange vegetables over the base.
3. Combine eggs, milk, flour, cheese and dill in a bowl. Pour over vegetables.
4. Bake for 40 minutes, until just set. Serve hot, or cold with salad.

From Table magazine - August 2006