ROAST VEGETABLE FRITTATA

The Good

Servings: 5-8 • Prep time: 10 minutes • Cook time: ~ 30-45 minutes

This is a macro/micronutrient and phytochemical rich recipe that ticks all the boxes for healthy fat, carbohydrate and protein needed in a balanced meal. Egg contains all the essential amino acids your body needs to nourish muscle and overall health. All the different vegetables provide a variety of health benefits, and this type of meal ensures you are eating the full rainbow!

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Ingredients

• 10 free range or organic eggs

• Milk of choice (roughly half a cup)

• Ghee

• Onion

• Garlic

• Any leftover vegetables in the fridge such as — this frittata used broccoli, pumpkin, carrot, celery, sweet potato, zucchini, broccoli and kale.

• Cheese — goats, feta or grated cheddar

Method

1. Preheat oven to 180 °C.

2. Line baking tray with baking paper.

3. Add chopped pumpkin and sweet potato and coat with butter or coconut oil. Season with salt and pepper.

4. Roast for 30 minutes.

5. Meanwhile, heat ghee in fry pan and sauté onion and garlic until soft.

6. Add chopped vegetables and lightly sauté.

7. Whisk eggs and milk in a large bowl, season with salt and pepper and add cheese.

8. Grease roasting pan with butter or coconut oil.

9. Add all vegetables, spreading evenly over pan.

10. Add egg and milk mix to cover vegetables.

11. Sprinkle over spinach and extra cheese if desired.

12. Bake in oven for 30-45 minutes or until cooked through.

NOTES

A great way to use left-over or older vegetables in your fridge before grocery shopping.

Sprinkle with chopped almonds once cooked for some extra nutritional crunch.

Serve with salad or extra steamed vegetables for a delicious vegetarian dinner.

Great for leftovers the next day.