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Nov 24
vegetable frittata

Week 1 – Vegetable Frittata

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Taking a little from each of the 5 core food groups each day will mean you’ll have a beautifully balanced diet, and you’ll feel amazing because of it! This delicious vegetable frittata has 4 of the 5 core food groups present and can feed a family or fill your fridge with tasty leftovers.

PREP TIME: 5 minutes
COOK TIME: 20 minutes
SERVES: 6

INGREDIENTS

  •  1 tbsp Olive Oil
  •  1 Onion, finely chopped
  •  1 tsp Garlic, minced
  •  1 Red Capsicum, finely chopped
  •  1 Carrot, grated
  •  190g (1 bunch of 8 stems) Broccolini *Can replace with broccoli
  •  150g (1 cup) Peas
  •  6 Eggs
  •  2 tbsp cream
  •  35g (1/2 cup) Cheddar Cheese
  •  1 tsp Dried Oregano
  •  1/2 tsp Pepper
  •  Salt (to taste) 

INSTRUCTIONS

  1. Preheat oven to 220c.
  2. In a mixing bowl, whisk together the egg, milk, cheese, herbs and seasoning. 
  3. Heat oil in a large cast iron pan that you can pop in the oven later, add the onion and garlic and cook for approx 5 mins. Add the capsicum and carrot and cook for a further minute. Add the broccolini/broccoli and cook for a further min. Stir in the peas. 
  4. Give your egg mixture a final whisk and pour the mixture over the vegetables. Stir briefly to distribute the mixture evenly across the pan. 
  5. Cook on the stove top for approx 1-2 minutes. Just until the edge of the frittata has turned lighter in colour. 
  6. Transfer to the oven and bake for approx 8-10 mins, ideally, you should take the frittata out of the oven when the middle still has a SLIGHT jiggle to it or when it is just set and no more.
  7. Cool in the pan for 5 mins and then slice and serve. 

NOTE: Allergies are not considered as part of these recipes, please consider the ingredients with your personal allergy requirements in mind. If you’d like an individualised diet plan, you can request that here.