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

8 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/goats cheese cheese cubed.

METHOD

Lightly fry any cooked or uncooked vegetables in olive oil in a non-stick medium frying pan.
In a bowl whisk 8 cracked eggs and the salt and pepper.
Once the veggies have softened in the pan, crumple a sheet opf greaseproof paper, this helps the paper fit better, open and lay in a clean frying pan, spread the vegetables evenly over the paper and then pour over the egg mixture so that it fills the pan and covers the veggies.
Let this sit over a medium heat, then sprinkle the feta over the top evenly over the frittata. Sprinkle over the chopped herbs.
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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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

​

8 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/goats cheese cheese cubed.

​

METHOD

​

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

In a bowl whisk 8 cracked eggs and the salt and pepper.

Once the veggies have softened in the pan, crumple a sheet opf greaseproof paper, this helps the paper fit better, open and lay in a clean frying pan, spread the vegetables evenly over the paper and then pour over the egg mixture so that it fills the pan and covers the veggies.

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

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.

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