The theme of Veterans’ Health Week 2022 is Eat Well.
Try this recipe from Coles supermarket, that is budget friendly, a potato and pumpkin frittata for under $4 a serve. It’s mouth-watering!
Here is a link to the video or read below for the full recipe.
Luke Mangan’s potato and pumpkin frittata with radish salad
Serves 4 Prep 15 mins Cooking 45 min
450g Crème Royale potatoes, peeled, cut into 2cm pieces
450g Kent pumpkin, seeded, peeled, cut into 2cm pieces
3 1/2 tbs olive oil
6 Coles Australian Free Range Eggs, lightly whisked
200ml thickened cream
1/2 bunch flat-leaf parsley, chopped
1 tbs lemon juice
120g Coles Australian 4 Leaf Salad
6 radishes, thinly sliced
1 Preheat oven to 200°C and line a large baking tray with baking paper. Combine potato and pumpkin in a large bowl. Drizzle with 1 tbs oil and season. Toss to combine. Arrange in a single layer on the lined tray. Roast for 30 mins or until just tender.
2 Preheat grill on medium-high. Whisk the eggs, cream and parsley in a medium bowl. Season.
3 Heat 2 tsp oil in a 22cm (base measurement) non-stick ovenproof frying pan over low heat. Add the egg mixture. Arrange potato and pumpkin over the egg mixture. Cook, without stirring, over low heat for 6-8 mins or until the base is set and golden brown. Cook under the grill for 3-5 mins or until the top is golden and the egg mixture is set.
4 Combine the lemon juice and remaining oil in a small bowl. Season. Place the salad mix and radish in a large bowl. Drizzle with dressing and toss to coat.
5 Cut frittata into wedges and serve with the radish salad.
Trying out new meal and snack ideas and recipes based on the recommendations from the Australian Dietary Guidelines and the Australian Guide to Healthy Eating is a great way to make healthy choices and Eat Well!
