Mediterranean Frittata

I recently posted on socials my throw-it-together frittata. I had a lot of requests for this recipe so here it goes…

Now, I did wing it. I used most of the veggies in my fridge that needed to be used so you can do the same or change it up based on your preferences. This is a great one to make if you’ve got a busy week - you can make a big batch and keep it for lunches or dinners (on those days you can’t be arsed cooking!)

Ingredients

• Mushrooms (I used around 10-15), sliced

• Cherry tomatoes, 1 punnet, sliced in halves

• 1 medium zucchini, sliced

• 1 small capsicum, sliced thinly lengthwise

• 2 garlic cloves, minced

• Sundried tomatoes, 1/2 a cup, sliced

• Fresh herbs - thyme, rosemary - chopped

• Basil, 10 leaves

• Black olives, 1/2 a cup

• 4 stalks of kale, de-stemmed and chopped

• 10 organic eggs

• 1/4 cup unsweetened organic nut milk

• Sea salt & black pepper

• Olive oil

Method

• Preheat oven to 200 degrees. Grease an oven-proof dish.

• Use a fry-pan on medium heat. Add olive oil then add garlic. Saute for a few minutes.

• Add mushrooms, zucchini, capsicum, kale, thyme, rosemary. Season with sea salt and pepper. Cook for around 10 minutes or until tender.

• Whisk together the eggs and nut milk. Add a bit of sea salt and pepper.

• Spread the cooked veggie mix evenly into the oven-proof dish. Add the egg mix on top (you can stir it a bit to make it even).

• Add olives, sundried tomatoes and cherry tomatoes on top. Top with basil leaves.

• Pop the dish into the oven and bake for 20-30 minutes - or until the egg mixture is set and golden on top.

• Serve with a side of greens and sweet potato or salad.

Voila! I hope you enjoy!

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