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.