Angela’s Easy Vegetable Frittata
Preparation Time: 5 – 15 mins Cooking Time: 30 mins (serves 4)
Olive oil spray
1 tbsp coconut oil
500g Vegetables (whatever you have in the fridge - capsicum, broccoli, asparagus, beans, corn, peas, zucchini, squash, pumpkin)
6 organic or hormone free eggs
125ml (1/2 cup) milk or alternative (rice, oat, quinoa + )
Mixed salad leaves, to serve
1. Preheat oven to 180°C. Spray a 20cm square cake pan with oil. Line base and sides with non-stick baking paper, allowing the 2 long sides to overhang.
2. Stir-fry the vegetables on medium heat for 3 minutes in the coconut oil or until soft. Transfer to the prepared pan.
3. Use a balloon whisk to whisk eggs and milk in a bowl until combined. Season with salt and pepper. Pour over the vegetables. Bake for 25-30 minutes or until set and light golden.