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Breakfast Vegetable Frittata

Here’s a recipe I make on the weekend’s which is a breakfast favourite. 
 
Full of protein (from the eggs) and chock full of nutrients from what ever veggies you have left over in the fridge.  This is a really simple recipe that’s perfect after a winters morning surf/workout or easy fuss free dinner.
 
vegetable frittata
 

BREAKFAST VEGETABLE FRITTATA

INGREDIENTS

+  6 eggs
+  2 cups chopped cooked vegetables  and/or meat (asparagus, brocolli, pumpkin, chicken, ham, potatoes, kale, fennel, etc.)
+  1/2 cup shredded cheese
+  2 tablespoons chopped fresh herbs, such as parsley, basil or chives
+  Himalayian salt and freshly ground black pepper (optional)
+  1 tablespoon extra-virgin olive oil
 

HOW TO MAKE

  1. Preheat the oven or BBQ with hood to 180°. In a large bowl, beat eggs and stir in vegetables and/or meat, cheese, herbs and salt and pepper, if needed.
  2. Heat a 10-inch ovenproof pan over medium heat for 2 minutes. Add oil to completely coat the bottom and sides of the pan.
  3. Add egg mixture and allow to spread evenly and cook through, until the edges and bottom are set and golden brown, 8 to 10 minutes. Be careful not to stir, you should see it peeling from the edges if it is cooked through.
  4. Transfer the pan to the oven or BBQ and bake until frittata is deep golden brown on the bottom, about 15 minutes.
  5. Remove the pan from heat. Be mindful of using a oven mitt as handle will be hot! Loosen edges and bottom of frittata with a spatula; carefully slide onto a large serving dish.
  6. Serve warm, or cold. Perfect anytime!

 breakfast vegetable frittata

This recipe appeared first in this month’s SUPWorld magazine

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