Vegetable Frittata
Meet my latest obsession - The Vegetable Frittata!
If you haven’t tried a frittata before it’s basically a quiche without the pastry.
A few weeks ago, I discovered how easy frittatas are to make and since then I’ve been making one at the beginning of every week.
I use the veggies I have, make a big serve and keep it in the fridge ready to be reheated when needed. It’s great for a quick breakfast, lunch leftovers or dinner when I get home late.
I actually think I have perfected eating healthy during a busy week:
Breakfast - Simple Smoothie (Get a copy of my favourite recipes here)
Lunch - Vegetable Frittata with salad (Recipe below)
Dinner - Slow cooker chicken (Recipe here)
Treat - Healthy Chocolate (Recipe here)
All of these recipes are simple to make plus they are rich in protein and healthy fats to keep you full and energised. This means you are less likely to crash in the afternoon or reach for the unhealthy snacks at the end of the day.
I also love that they are loaded with fibre rich veggies to keep your gut bugs happy. I’ve written more about veggies and gut bugs here.
Learning how to make all of these recipes and having them on hand for a busy week can make life SO MUCH EASIER.
I’ve shared my favourite frittata recipe below for you to give it a try. Once you get the hang of it, mix it up and add different veggies - spinach, tomatoes, leeks, onions, garlic, carrots, broccoli, potato, asparagus, green beans, zucchini, pumpkin… anything you have left over!
Serve it with a salad, or top with some smashed avo and sauerkraut - so good!
Vegetable Frittata
What you’ll need:
2 Beetroot whole
1/2 Sweet potato peeled and diced
100g goats cheese cubed
1tsp cumin seeds
4 eggs beaten
1 garlic clove finely diced
Sea salt
Olive Oil
1tbsp Butter
What to do:
Pre heat oven to 180°C
Wrap the beetroot in foil and add a table spoon of water. Sit in a baking tray and roast in the oven for 20minutes or until tender. 10 minutes in to cooking add the sweet potato to the baking tray, drizzle with olive oil, salt and pepper and roast for 10 minutes or until soft.
Once the beetroot and sweet potato are done allow to cool so it can be handled. Peel the beetroot and dice into small cubes.
Next fry the garlic and cumin seeds in butter with a dash of olive oil in an ovenproof pan until garlic turns slightly brown.
Add the beetroot and sweet potato. Season the eggs and then add to the pan followed by the goats cheese.
Give the pan a shake and use a wooden spoon to make sure everything is spread out evenly.
Transfer the pan to the oven and cook for 10 minutes or until set.
Eat straight away with some salad or allow to cool, cut into portions and store in the fridge in an air tight container ready to heat up during the week.
Enjoy!
