Ingredients
Method
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Eggs 12.0 x
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Self-raising flour 100.0 g
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Roast zucchini, chopped 250.0 g
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Roast red capsicum, chopped 250.0 g
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Roast pumpkin, chopped 400.0 g
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Basil Leaves 10.0 g
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Mixed lettuce leaves 100.0 g
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Canned beetroot 250.0 g
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Basil pesto 40.0 g
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Slices wholegrain bread 20.0 x
Preparation
-
Method
- Whisk together eggs, KNORR Hollandaise Gluten Free Sauce and flour. Add roast vegetables and basil. Season to taste.
- Pour mixture into a large baking tray. Bake in a combi oven for 40 minutes or until firm. Cool
- Combine pesto and HELLMANN'S Real Mayonnaise.
- To assemble, spread pesto mayo over the bread. Top with lettuce, beetroot and slices of frittata.
