BREAKFAST, LUNCH OR DINNER FRITATTA

 

Eggs are are a low cost, high quality protein source that rich in many nutrients including Vitamin A, D, E, K, B vitamins, selenium and zinc.

  This dish is quick and easy meal and can help when you need to use up any leftover veggies. It can be eaten cold or hot 

INGREDIENTS

  • 6 fresh free range preferably organic eggs.

  • Any leftover vegetables (carrots, spinach, courgette, onions etc cooked or uncooked)

  • 1/2 a tsp of sea salt and black pepper

  • A small bunch of any chopped fresh herbs

  • Olive oil

  • 1/2 a block of feta cheese cubed.

METHOD

  1. Lightly fry any cooked or uncooked vegetables in olive oil in a non-stick  medium frying pan.  

  2. In a bowl whisk 6 cracked eggs and the salt and pepper.

  3. Once the veggies have softened in the pan, spread them evenly in th pan and then pour over the egg mixture so that it fills the pan and covers the veggies.                               

  4. Let this sit over a medium heat, then sprinkle the feta over the top        evenly over the frittata. Sprinkle over the chopped herbs.

  5. Pop the frying pan in the oven, or keep on a low heat on the hob for 10 minutes. Once cooked through, flip onto a plate.

 

This can be eaten hot as a breakfast dish, or cold with salad for lunch or dinner. Serves 4.

DON'T FORGET...

For personalised nutritional advice, recipes and meal plans get in touch today to organise your consultation with registered Nutritional Therapist Amie. Butler DipION, mBANT, CNHC.


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