This is probably the healthiest frittata I’ve ever made/eaten. But that doesn’t mean it isn’t delicious! It’s the ultimate quick, easy and guilt-free breakfast prep. Make a big batch on Sunday, and have breakfast ready to heat up super quick all week.
The good thing about this is you can swap any of the veggies for absolutely anything else that you like, add milk, cheese, tomato sauce on top etc. Treat this as a base recipe and change it to suit your needs. It’s also a great way to use up leftover veggies in the fridge at the end of the week.
- 10 eggs
- 1/3 – 1/2 cup milk (optional)
- 3 cups vegetables, cubed
- This could include capsicum, kumara, potato, courgette, carrot, onion, mushrooms, broccoli, cauliflower, spinach… anything!
- I used half a large kumara, 1 each of courgette, carrot and capsicum, a small handful of broccoli and a few handfuls of spinach
- Oil – olive or coconut
- Salt, pepper, herbs of choice
- If you are using kumara, potato or anything similar, bake for 30 mins first. If not, simply preheat your oven to 180C. I like to include some starchy veggies in my frittata!
- In a pan on medium-high heat, add a bit of oil and soften your vegetables for 5-10 minutes (add spinach right at the end if using, it wilts super fast)
- Season with salt, pepper, and any herbs/spices you like. I used a chilli lime sea salt and mixed herbs
- In a separate bowl, add the eggs (and milk if using, I leave this out), whisk then add a bit of salt and pepper
- Line a baking dish with baking paper
- Combine the vegetables with the beaten eggs
- Bake in the oven for 30-45 minutes, or until the top is a nice shade of golden brown
– The Stuffed Unicorn