Baked Vegetable Frittata

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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

Baked Vegetable Frittata
Baked Vegetable Frittata

INGREDIENTS

  • 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 

METHOD

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.

Serves 2-4

OPTIONS:

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.