frittata:
15 g olive oil
50 g yellow onion (chopped)
80 g pumpkin (cube 1x1cm)
250 g green zucchini (cube 1x1cm)
500 g eggs
300 g low fat milk
30 g mozzarella cheese, shredded
30 g parmesan cheese, grated
150 g frozen spinach, defrost, strained and chopped
10 g salt
5 g black pepper
salad:
200 g cherry tomatoes
280 g canned cannellini beans, strained and washed
20 g feta cheese, crumbled
50 g shallots, thinly sliced
5 g fresh parsley, finely chopped
20 g red wine vinegar
25 g olive oil
5 g salt
3 g ground black pepper
avocado mayo:
240 g avocado, mashed
15 g apple cider vinegar
25 g honey
5 g salt
15 g lime juice
Serve frittata with the salad and avocado mayo on the side