YOUR 7-DAY SUMMER VEGETARIAN HEALTHY DIET PLAN (serves2)
POTATO FRITTATA WITH CAPSICUM SALSA
PREP 15 MINS COOK 25-30 MINS SERVES 4 (AS A MAIN MEAL)
1kg Zerella Spud Lite potatoes, unpeeled, thinly sliced
8 x 60g eggs
2 red chillies, deseeded, finely chopped
3 cloves garlic, finely grated Freshly ground black pepper
100g rocket leaves
CAPSICUM SALSA
1 tsp olive oil
2 red capsicums, halved and deseeded
420g can no-added-salt corn kernels, rinsed and drained
1 red onion, finely chopped
½ cup basil leaves, roughly chopped
½ tsp lime zest
1 tbsp fresh lime juice
1 Preheat oven to 200°C (fan-forced). Line a baking tray with baking paper. Put the potatoes in a large saucepan and cover with cold water. Cover and bring to the boil over high heat. Reduce heat to medium-high and cook, partially covered, for 5 minutes or until the potatoes are just cooked. Drain and set aside.
2 Put the eggs, chillies and garlic in a bowl. Season with pepper. Whisk until well combined. Spray a deep, 30cm ovenproof dish with cooking spray. Stir the potatoes into the egg mixture.
3 To make the capsicum salsa, spray the capsicum halves with cooking spray and place cut-side down on the lined tray.
LeFTOVeRS Pack the remaining frittata, salsa and rocket in separate airtight containers. Keep in the fridge for up to 3 days for another meal. Serve cold or lightly warmed with the remaining salsa.
