Easy Veggie Frittata (GF, DF, Veg)

Vegan Creamy Pumpkin Soup (V, DF, GF, RSF)
July 9, 2020
Cauliflower Porridge (V, GF, DF, RSF)
July 10, 2020
 

Frittata is so versatile because it makes a nutritious breakfast, lunch or dinner!

 

Make it fresh and enjoy it with a side salad topped with nuts and seeds, or ahead of time in muffin trays and store in the fridge for easy to grab lunchbox nutrition.

 

You can modify the recipe to use up any veggies you have. Leftovers are really great additions too! Try, bacon, sausage, relish, kale, silverbeet, beetroot, broccoli, capsicum, leeks and any herbs from your garden. 


 
 

Ingredients:


 

1 Kumara

½ Pumpkin

2 big handfuls of spinach

1 onion

1 zucchini

1 tomato

12 eggs

salt and pepper

 

 

Method:


 
  1. Preheat oven to 180c

  2. Thinly slice the pumpkin and kumara, and place on a baking tray.

  3. Place in the oven to roast for 20 minutes. Alternatively cook in a pan till softened with some coconut oil

  4. Dice onion and tomatoes, place in a big mixing bowl

  5. Grate the zucchini

  6. Place spinach, and zucchini into the bowl

  7. Crack the 12 eggs into the bowl and mix well with the salt and pepper added

  8. Once the pumpkin and kumara has softened in the oven, place in the bottom of a frittata or lasagne dish.

  9. Pour over the egg and vegetable mix

  10. Cook until just firm – around 15-25minutes depending on your dish size

 

Enjoy and be sure to check out our other delicious whole food recipes on our blog too xx


 

Be sure to check out our other delicious whole food recipes on our blog too xx