Wholemeal Frittata with Raspberry Slaw

A wholesome wholemeal frittata packed with fresh vegetables, served alongside a tangy and refreshing raspberry slaw for a balanced and vibrant meal.

Steps

1. Preheat the oven to 180°C (350°F). 2. In a bowl, whisk eggs, wholemeal flour, and milk until smooth. 3. Stir in chopped spinach, red bell pepper, parmesan, salt, and pepper. 4. Pour the mixture into a small ovenproof skillet or baking dish. 5. Bake for 15-18 minutes, or until the frittata is set and lightly golden. 6. Meanwhile, prepare the raspberry slaw by mashing raspberries slightly in a bowl. 7. Add shredded cabbage, yogurt, apple cider vinegar, honey, and mix well. 8. Season the slaw with salt and pepper to taste. 9. Once the frittata is cooked, let it cool for a minute before slicing. 10. Serve the frittata warm with a side of raspberry slaw, garnished with fresh mint leaves.

2 eggs 1/4 cup wholemeal flour 1/4 cup milk 1/4 cup chopped spinach 2 tbsp diced red bell pepper 1 tbsp grated parmesan Salt and pepper to taste 1/2 cup shredded cabbage 1/4 cup fresh raspberries 1 tbsp plain yogurt 1 tsp apple cider vinegar 1 tsp honey Fresh mint leaves for garnish