Quick and easy green oven baked frittata
This makes a lovely lunch either on its own or served with a salad. You can adapt the vegetables for whatever is in season or you have lurking in your fridge. If you make this in the spring during March and April then the addition of wild garlic is delicious. I tend to keep the quantity to 50% vegetables and 50% eggs.
ingredients
serves 2-3
3 spring/salad onions
2 handfuls of baby spinach
large handful or parsley
8 stalks of tenderstem broccoli
handful of peas
8 eggs
salt and pepper
chilli flakes (optional)
method
Preheat oven to 180°C.
Lightly steam the broccoli and peas.
Chop the spinach, spring onions and parsley.
Lightly whisk the eggs in a bowl and season with salt and pepper.
If you like a chilli hit add chilli flakes to the eggs.
In a flan or quiche dish spread a little of the egg mixture.
Add all the vegetables and then top with the remaining egg mixture.
Cook in a moderate oven for 35-40 minutes, until there’s no wobble in the middle.
the health boost tip
This recipe is vegetarian, keto, gluten free, dairy free and low carb. You can adapt the veggies to make it seasonal. Suitable for breakfast, brunch, lunch or a light supper served with salad.
