Rainbow Veggie Frittata with Crispy Veg Top

GF DF RSF NF

Serves: 4

Ingredients:

FOR THE FRITTATA 

8 large free-range eggs

1/2 cup plant-based milk (almond, oat, etc.)

1 zucchini, grated and squeezed

1 red capsicum, diced

1/2 red onion, thinly sliced

1/2 cup corn kernels (fresh or frozen)

1/2 cup baby spinach, chopped

Salt and pepper to taste

1 tbsp olive oil

1/2 pack DJ&A Veggie Crisps Original (lightly crushed for topping)

Method:

Preheat the oven to 180°C (355°F). Grease a small to medium baking dish or skillet with olive oil.

In a large bowl, whisk eggs and milk. Stir in all veg and season well. Pour mixture into dish, bake for 20 mins until almost set.

Top with crushed veggie crisps and return to the oven for 10 more mins until golden and fully cooked.

Cool slightly before slicing. Serve warm or room temp with salad or extra Veggie Crisps on top.