Vegetarian Frittata
This simple recipe is great for breakfast, lunch or even dinner. Feel free to be creative with veggie choices or use up what you have in the fridge. I find a mix of greens (broccoli, kale, spinach) always goes well!
Serves: 2
Ingredients:
- 1 tbsp virgin organic coconut oil, extra for greasing dish
- 1 white onion, finely sliced
- 1 garlic clove, finely sliced
- 250g button mushrooms, trimmed
- 8 cherry tomatoes, halved
- 1 red capsicum, diced
- 3 zucchinis, sliced
- ½ cup parsley, chopped
- 6-8 eggs, free range and organic
- 200g ricotta cheese (if desired)
- Himalayan sea salt and ground pepper to season
Instructions:
- Preheat oven to 180 degree c
- In a large fry pan, sauté the onions and garlic in melted coconut oil with a little salt over medium heat until soft. This will take about 2-3 minutes.
- Add the sliced tomatoes, capsicum, mushrooms and zucchini, and continue to sauté until vegetables are just slightly undercooked. This will take another 3 minutes.
- In separate bowl, whisk the eggs, ricotta (if using) and seasoning.
- Reduce the heat to medium-low and add the egg mixture and parsley, stirring briefly till combined.
- Bake in the oven for approximately 25 minutes or until the eggs are firm. If your baking pan is smaller, it may take longer to bake through. I tend to use a bigger baking dish and have the frittata more shallow to ensure it is baked through.
- Take it out of the oven and serve warm with a side salad.
This dish is great for easy breakfast or school lunches. It freezes well and can even be made in muffin tins for convenience.
