This is a really nice way you can try and get as much colour into a meal as possible as I’ve filled the frittata with as many colours, herbs and spices as I could. Feel free to swap and change vegetables in this recipe as it is very forgiving. The aim is just to try and get as many colours in as you can.
Ingredients
2 small sweet potatoes or one large (chopped into bite size pieces)
1 courgette ( chopped into rounds)
1 red pepper (chopped into bite size pieces)
2 pre cooked beetroots – chopped into cubes
1 leek- finely sliced
3-4 mushrooms- finely slices
handful of tender stem broccoli (5-6) – chopped
asparagus – one pack (8-10) – chopped
a few sprigs of thyme
8 eggs – beaten
Crumbled feta (optional)
26 cm pan or smaller
Method
Put the courgettes, sweet potato and red pepper into a oven dish and season with salt, peppers and thyme leaves – bake in the oven for 30-40 minutes until cooked through and slightly charred. Take out and leave to the side to cool.
Cook the broccoli and asparagus on a dry pan to get a charred flavour for 5-10 minuted or you could steam – set aside.
In a pan sauced one leek and the mushrooms with 1.5 tsp of garlic granules, salt and pepper, 1 tsp of turmeric and 1 tsp of paprika and 2-3 sprigs of thyme leaves.
Whisk 8 eggs into a bowl and add all the other ingredients.
Add to a pan and cook on low for about 10 minutes and then transfer to the oven for 5 minutes for the top can cook.
This recipe has been shared from our partner nutritionist, Farzannah via her blog.
