Lunch & Dinner, Recipes

Vegetable Frittata

Try this as your new Meatless Monday dish! Another great way to hide vegetables into a meal and boost your daily dietary fibre intake.

Vegetable Frittata

Servings

servings

Prep time

minutes

Ingredients

8 eggs
1/2 cup grated cheese
1-2 Tbsp tuscan seasoning
1 Tbsp extra virgin olive oil
1 head broccoli, florets chopped
1 capsicum, chopped finely
1 onion, diced
1 head bok choy or spinach, chopped finely
2 carrots, chopped finely
1/4 cup sun-dried tomatoes, sliced

Directions

Pre-heat oven to 180 degrees and pre-line a quiche tray with baking paper.
Heat the olive oil up in fry pan and saute the onions and carrots until light brown.
Add in the broccoli, capsicum, bok choy and stir to combine for 5-7 minutes.
Pour the vegetable mix into the frittata tray.
Whisk the eggs and pour on top of the vegetable mixture evenly then sprinkle with the tuscan seasoning and the sun-dried tomatoes.
Garnish with grated cheese then place in oven for 20-25 minutes until the egg is cooked.

Dairy Free, Gluten Free, Low Carb, Paleo, Vegetarian

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Vegetable Frittata

Vegetable Frittata

Ingredients

Directions

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Vegetable Frittata

Vegetable Frittata

Ingredients

Directions

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Spring Asparagus Salad

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