Veggie and Feta Frittata with Vetta SMART Protein Flour

1. Preheat your oven to 180 degrees fan forced and line a medium baking tray with baking paper. Add the sweet potato, zucchini and red onion with a drizzle of extra virgin olive oil, salt and pepper and roast for 30 minutes. 
2. Meanwhile, in a large bowl, combine the eggs, milk and the Vetta SMART Protein Self Raising Flour, whisk well until combined. 
3. Grease a medium baking dish or oven skillet
4. Once cooked, add the roasted vegetables into the egg mixture and fold through. Pour the mixture into your greased baking dish or oven skillet and evenly spread out.
5. Top with the mini tomatoes and sprinkle the feta cheese evenly.
6. Bake for 35-40 minutes or until cooked through. Serve with your favourite side salad and enjoy this frittata either  hot or cold. 

Nutrition Information 

Per serve (based on 6 portions from frittata) 

• Energy: 1440kJ
• Protein: 19.3g 
• Fat: 20.9g
• Sat Fat: 5.94 
• Carbs: 17.9g
• Sugars: 7.23g
• Fibre: 4g 
• Sodium: 405mg