embracing nutrition and functional medicine

VEGGIE PACKED FRITTATA

Veggie Packed Frittata

Preparation Time

5 minutes

Cooking Time

15 Minutes

Servings

1 or 2

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Ingredients

  • Butter, 1 tablespoon 
  • Mushrooms, Fresh, 0.5 cups (49 g)
  • Cherry Tomatoes, 0.5 cup (120 g)
  • Broccoli, 1 cup chopped (91 g)
  • Egg, whole, raw, fresh, 8 large (400 g)
  • Sweet Potato (roasted), 1 cup, cubes (133 g)

Method

  1. Preheat the oven to 180 degrees and boil the kettle to steam the broccoli.
  2. Crack the eggs into a bowl and whisk
  3. Once the kettle has boiled, steam the broccoli for around 3-4 minutes.
  4. Place butter in an ovenproof frying pan over a medium heat on the stove top, then add in the chopped mushrooms and cherry tomatoes, fry until the mushrooms are golden brown, then remove from the pan.
  5. Place the whisked eggs into the frying pan you’ve just used, add a little more butter if needed, then sprinkle over the tomatoes, mushrooms, steamed broccoli and sweet potato. Let this cook on a low to medium heat for 5 or so minutes, then move to the oven and let this cook for a further 5-8 minutes or until the egg is cooked through.
  6. Serve with a simple side salad of seasonal green leaves, avocado, grated carrot and pumpkin seeds. Dress with 2 Tbsp olive oil, 2 Tbsp apple cider vinegar, 1 tsp manuka honey and 1 tsp mustard.

 

         NOTE: This dish can be made on a Sunday and taken to work for Breakfast or lunch during the week!

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