Ingredients
- 1 tablespoon olive oil.
- 1/2 cup head (125g) broccoli, florets shredded with a knife.
- 1 small (100g) zucchini, sliced in fine rounds.
- 1/3 cup frozen peas.
- 1 cup baby spinach leaves.
- 1/2 cup basil leaves, roughly chopped.
- 3 eggs, beaten.
- 2 tablespoons full-fat milk.
- 1/4 cup grated Parmesan cheese.
- sea salt + freshly ground black pepper, to season.
- 2 cups mixed salad leaves, to serve.
- 1/2 punnet cherry tomatoes, halved, to serve.
Directions
- 1. Preheat oven to 190°C / 375°F / Gas Mark 5.
2. In a small frying pan, heat oil over medium-low heat and add in broccoli, cooking until tender. Add the zucchini, frozen peas, spinach and basil. Sauté a little more, until all veggies begin to soften and colour, about 2 minutes.
3. Whisk eggs with milk,Parmesan, cheese, salt + pepper. Then, with your spatula, spread the veggies evenly across the base of the pan and pour the egg mixture over the veggies. Remove from the stove and place skillet in the oven for five minutes. Cook until the eggs turn golden.
4. Remove from the oven and slice in half. Serve one-half for dinner tonight with half of the mixed salad leaves, cherry tomatoes and dressing. Place the remaining frittata, leaves, cherry tomatoes and dressing in a container to have for lunch tomorrow.
Note
* If you don’t have a small oven-proof skillet, cook vegetables in whatever pan you have then transfer to a small greased pie dish, pour over egg mixture and bake for 20 minutes, until set. Failing that, simply turn the dish into a scramble/mish-mash meal by cooking the egg until it browns on the bottom a little and dragging your spatula through the lot until the egg is cooked through.
Dairy-free option: Omit the grated and feta cheese. Sprinkle with nutritional yeast flakes if desired.
This Always Spring Frittata is packed full of goodness, it will certainly make you feel you have a spring in your step.
Ingredients
- 1 tablespoon olive oil.
- 1/2 cup head (125g) broccoli, florets shredded with a knife.
- 1 small (100g) zucchini, sliced in fine rounds.
- 1/3 cup frozen peas.
- 1 cup baby spinach leaves.
- 1/2 cup basil leaves, roughly chopped.
- 3 eggs, beaten.
- 2 tablespoons full-fat milk.
- 1/4 cup grated Parmesan cheese.
- sea salt + freshly ground black pepper, to season.
- 2 cups mixed salad leaves, to serve.
- 1/2 punnet cherry tomatoes, halved, to serve.
Directions
- 1. Preheat oven to 190°C / 375°F / Gas Mark 5.
2. In a small frying pan, heat oil over medium-low heat and add in broccoli, cooking until tender. Add the zucchini, frozen peas, spinach and basil. Sauté a little more, until all veggies begin to soften and colour, about 2 minutes.
3. Whisk eggs with milk,Parmesan, cheese, salt + pepper. Then, with your spatula, spread the veggies evenly across the base of the pan and pour the egg mixture over the veggies. Remove from the stove and place skillet in the oven for five minutes. Cook until the eggs turn golden.
4. Remove from the oven and slice in half. Serve one-half for dinner tonight with half of the mixed salad leaves, cherry tomatoes and dressing. Place the remaining frittata, leaves, cherry tomatoes and dressing in a container to have for lunch tomorrow.
Note
* If you don’t have a small oven-proof skillet, cook vegetables in whatever pan you have then transfer to a small greased pie dish, pour over egg mixture and bake for 20 minutes, until set. Failing that, simply turn the dish into a scramble/mish-mash meal by cooking the egg until it browns on the bottom a little and dragging your spatula through the lot until the egg is cooked through.
Dairy-free option: Omit the grated and feta cheese. Sprinkle with nutritional yeast flakes if desired.