VEGETABLE FRITTATA

3F5D10B1-8301-4C98-8840-C023D68340B1.JPG

If you’re looking for a quick and healthy breakfast, lunch or dinner idea that incorporates lots of veggies and eggs, check out this delicious frittata. Customized with the veggies and add-ins that your going to love, this frittata makes a great low-carb Meatless Monday meal idea!

 

INGREDIENTS

  • 2 ZUCCHINIS
  • 2 HANDFULS OF SPINACH 
  • 1 RED ONION (roughly chopped) 
  • 1 SWEET POTATO  
  • 1 CUP OF MUSHROOMS
  • 1 RED CAPSICUM 
  • 1 TSP OF GARLIC (crushed) 
  • 8 EGGS
  • 1/2 CUP ALMOND MILK
  • 90g VEGAN FETA

 

METHOD

  1. Preheat oven to 220 degrees. Line a large baking dish with coconut oil.
  2. Chop up all ingredients, and toss in oil and season with garlic. Bake vegetables in the oven for 15 mins.
  3. Place cooked vegetables in baking dish and spread out evenly. In a large bowl whisk together eggs, almond milk and pour over vegetables.
  4. Bake for 30-40 minutes, until set. Set aside for 10 minutes. Serve with salad and enjoy.