Lee-Anne’s Easy Vegetable Frittata
This vegetable frittata is as easy as it gets when it comes to a nutritious breakfast, lunch or dinner! Get creative and experiment with different vegetables for a well balanced meal that can be eaten at home, work or on the go.
Ingredients
- 2 tbsp coconut oil
- 8 free range eggs
- 1 red or brown onion
- 2 zucchinis sliced
- 1 red bell pepper sliced
- 1 cup mushrooms diced
- 2 tbsp fresh parsley
- salt and pepper to taste
- ½ tsp cayenne pepper
Instructions
- Heat a pan over a medium-low heat.
- Add the coconut oil and onion and cook until soft.
- Add the zucchini, mushrooms and red bell pepper slices and cook for another 4 minutes.
- While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture. Season the egg mixture with salt, pepper and cayenne pepper, then add to the cooking vegetables.
- Cook on a low heat until just set, about 10 minutes, and finish the frittata until golden under a preheated grill.
- Cut the finished frittata in wedges and serve with fresh parsley.
Tried this recipe?Let us know how it was!
Mini frittatas make perfect lunchbox snacks too. Just bake them in mini ramekins or a muffin tray.
