Healthy lunchbox frittata

Tick all the boxes with this vegetarian, low calorie, low fat, gluten free frittata.

INGREDIENTS
1 tablespoon extra virgin olive oil
250g packet sweet potato noodles
250g packet zucchini noodles, drained
2 tomatoes, chopped
2 garlic cloves, finely chopped
2 green shallots, trimmed, thinly sliced
1/2 cup shredded fresh basil leaves, plus extra to serve
8 large eggs
20g (1/4 cup) finely grated parmesan
125g feta, cut into thin slices, halved
1 tablespoon pepitas

METHOD

1. Heat the oil in a 19cm (base measurement) 24cm (top measurement) ovenproof frying pan over medium-high heat. Add the sweet potato noodles to the pan and cook, stirring often, for 8 minutes or until softened. Add the zucchini to the pan and cook, stirring often for 3-5 minutes or until the sweet potato is tender. Add the tomatoes, garlic and shallot and cook for a further 2 minutes. Stir through the basil. Use a slotted spoon to transfer to a bowl.
2. Preheat the oven to 170C /150C fan forced. Whisk together the eggs with 2 tablespoons water. Season. Stir through half of the parmesan. Pour the egg mixture into the frying pan. Top with the noodle mixture. Arrange the feta on top. Sprinkle with pepitas and remaining parmesan. Cook on the stove top for 5 mins. Transfer to the oven and cook for 15-20 minutes, or until the eggs are set. Serve with extra basil leaves.

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