Healthy Veggie Frittata
So I ain't a food blogger/chef by any means, BUT this dinner option was a winner and it barely needed a side dish (although I did whip up a salad) as it was already jam-packed with super nutritious veggies. I'm also a big fan of any recipe that can be adapted to use up fridge leftovers as we all know. This one does just that! Give it a go this week and let me know what you think.
I originally shared this recipe over on Instagram here: VEGGIE FRITTATA (in 5 easy steps!)
Ingredients:
2 cups of various vegetables
1 Onion
4 Garlic cloves
12 eggs
Milk of choice
Salt & Pepper
Cheese (grated)
Method:
1️⃣ Select a handful of veggies (I used pumpkin, potato, broccoli, baby spinach, capsicum) - anything is fine! Aim for about 2 cups of chopped veggies
2️⃣ Whisk up 12 eggs and a splash of milk in a bowl, season with salt and pepper. I also added grated cheese into my egg mix.
3️⃣ Fry up an onion and garlic (in an ovenproof dish such as a crockpot) and cook your veggies until soft and water has evaporated (important so the frittata isn't watery... eww). Season veggies.
4️⃣ Add your egg mixture to the cooked veggies, stir through spinach if using and sprinkle cheese and/or feta over the top.
5️⃣ Place frittata in the oven and cook for about 10 minutes or until the egg is firm in the centre.
Enjoy and as always let me know how you go by commenting below or tagging me in your creations over on Instagram.
