High Protein Vegetable Frittata

Angela Gioffre

Angela Gioffre became pregnant at 20 years of age and wanted to ensure she gave her Children the healthiest start in life possible. She studied nutrition at the Australasian College of Natural Therapies and then soon after opened her own organic store ORGANIC EMPIRE in the Yarra Valley, Victoria. These days she loves teaching others how to live their healthiest lives. 

Prep this super simple vegetable frittata dish on the weekend and enjoy warm or cold during the week.

It’s high in protein and includes healthy fats, making it a great breakfast option to keep blood glucose levels stable throughout the day. Plus it’s a great way to use up leftover veggies.

You could also adapt this recipe to create individual vegetable frittata muffins, which are great for taking on the go.

Ingredients:

• 5 eggs
• 1 cup cream or yoghurt
• 1 cup shredded mozzarella cheese divided into two
• ¼ cup red onions chopped
• 1 cup spring onions chopped
• 1 cup pre-roasted pumpkin (optional)
• 1 bunch of broccolini chopped into 3 cm pieces
• ¼ cup parsley or basil chopped
• ½ cup cherry tomatoes sliced
• Salt and pepper to taste
• Olive oil

Method:

Preheat the oven to 180 degrees.

In a bowl, mix together eggs, ½ of the mozzarella, cream or yoghurt, parsley or basil, salt and pepper.

In a cast iron pan, add a little olive oil and add the broccolini and red onions, and cook over a medium heat till the onions are cooked through. 

Add spring onions and continue to cook for 2 mins. Turn off heat. If using pumpkin, add now.

Add egg mixture on top of the cooked vegetables and add reserved mozzarella cheese and sliced cherry tomatoes.

Bake for around 35 min till the centre does not wiggle anymore. 

Remove from oven let it sit for 5 mins – it will deflate a little.