I can’t really get enough of eggs or of vegetables, so a great frittata is one of my brunch and lunch staples. This healthy one is a super source of perfect protein and a multi-vitamin/mineral hit that I hope you will love! N.B. You can substitute any vegetables for those I suggest. Use your favourites, whatever is in season, or whatever you have leftover at home!
- 3 eggs
- 3 egg whites or 150ml liquid egg whites (I use Two Chicks)
- 1 cup (a handful) chopped asparagus spears (approx. 10 spears)
- 1 cup chopped mushrooms (approx. 5 mushrooms)
- 1/2 sweet pepper, sliced
- 1 cup kale, chopped and lightly steamed
- 1 cup peas
- 2 tbs coconut oil (or butter/oil of your choice)
- salt and pepper to taste
Preheat oven to 200 degrees, and grease a tart or quiche tin with 1 tbs of oil/butter.
Whisk egg and egg white in a bowl, season well and set aside.
Season and gently fry the asparagus, mushrooms and peppers for a couple of minutes until softened slightly. Mix in the peas until defrosted and then layer the vegetables in the tart tin with the kale. Pour over the egg mixture. Place it in the oven and bake for 15-20 minutes until the egg is set. Serve with salad and avocado for the healthiest brunch ever! I find this kind of brunch is a great way to start the day at the weekend, especially if you are out later and eating with friends. Get ahead on your veggie intake and feel more justified in eating not so angelically when out. Enjoy!