If you are struggling for a quick breakfast idea this Baked Vegetable Frittata is for you. Make it the night before and it is ready to go in the morning and will last you a few days. No excuses for skipping breakfast. This frittata is also amazing packed for lunch with a green salad on the side. Give it a try and be creative, whatever you have in your fridge will be fine….
BAKED VEGETABLE FRITTATA
- 1 cup diced pumpkin
- 1 large zucchini diced
- Olive oil cooking spray
- 1/2 cup small broccoli florets
- 1/2 bunch asparagus, cut in chunks
- 1 tablespoon chopped basil or parsley
- 4 eggs
- 1 tablespoon olive oil
- 1/4 cup coconut milk
- 1 teaspoon nutritional yeast (optional)
- Salt & pepper to taste
Place diced pumpkin and zucchini on a baking tray and coat lightly with spray.
Bake in 200°C oven for 20 minutes or until tender.
Lightly steam broccoli and asparagus.
Whisk together eggs, olive oil, coconut milk, yeast, herbs, S&P.
Arrange all vegetable over base of a lined rectangular dish (23 x 13cm)
Pour over egg mixture and bake at 180°C for 30-40 minutes or until egg is set.
You can substitute any vegetables, baked or steamed – mushrooms, red capsicum, sliced kale (uncooked)
You can add crumbled feta if you tolerate dairy
DULSE FLAKES : are a seaweed flake available at health food stores and give a cheesy flavour if you are avoiding dairy.