Breakfast frittata
These versatile mini egg muffins are full of goodness from pumpkin, quinoa, zucchini, egg, cheese and sundried tomato. Not just for breakfast, they make a great addition to a lunchbox or as an on-the-go snack. Eggs are packed with protein to keep you feeling satisfied. These frittata are also gluten free.
Ingredients
Pumpkin (26%), quinoa (15%), water (15%), egg (14%), zucchini (10%), cheese, sun dried tomato, milk, olive oil, salt, garlic, pepper.
Preparation
Defrost + heat.
Nutrition
| Meal Type | Vegetarian |
|---|---|
| Dietary Requirements | Gluten Free, Vegetarian, Coriander Free, Capsicum Free, Nut Free |
| Weight (g) | 80 |
| Serves | 1 |
| Energy | 211 cal |
| Protein | 10g |
| Fat | 9g |
| Saturated fats | 3g |
| Carbs | 20g |
| Sugar | 8g |
| Sodium | 296mg |
| Dietary Fibre | 5g |
1200 Calories - 7 Day Plan - Week 4 AUTUMN
1200 Calories - 7 Day Gluten Free Plan Week 4 AUTUMN
1800 Calories - 7 Day Plan - Week 4 AUTUMN
