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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