Time to make: 25 - 30 minutes. Serves 4
A versatile meal that makes a great brekfast, lunch or dinner. The frittata can also be frozen for a ready to to go meal.
Experiment with ingredients to suit your taste buds.
1 tsp of cold pressed olive oil
1/2 leek with chopped using the ends
1 x sliced zucchini
1/2 x butternut pumpkin
4 x asparagus spears
10 eggs using 6 egg whites only, lightly whisked
100g goats cheese feta
1/4 cup of baby spinach
Preheat oven 180 degrees and line a baking dish with baking paper
Season pumpkin with olive oil, salt and pepper (cut in cubes).
Bake for 20 minutes or until tender.
Whisk the eggs in a medium bowl and set aside. Season with cracked pepper.
On the stove top, add oil to pan on a medium heat and sautee the leek, zucchini and asparagus spears until tender. (approximately 5 to 10 minutes)
Once the pumpkin is cooked, remove from oven and add to mixture. Add spinach and stir through. (keep oven on)
Line a baking tray for the frittata mix.
Combine the vegetable mix and pour the egg mix intoto baking tin.
Top with fetta or goats cheese
Cook in the oven for approximately 15 minutes or until egg is firm. (may take longer)
Cut into slices and serve on it's own, with a green salad.
Add poached/tinned salmon for extra essential Fatty Acid’s or chicken for additional protein.
Remove pumpkin to reduce cooking steps
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