Vegetarian Frittata

This tasty, yet quick and easy frittata is a staple in my house hold for breakfast, lunch or dinner. Served on its own or with salad, its delicious sprinkled with hemp, sunflower and pumpkin seeds

Ingredients:

·      2 Tbsp. of coconut oil or ghee (for cooking)

·      2-3 cups of diced vegetables of choice (zucchini, sweet potato, capsicum, onion, garlic, mushrooms, pumpkin etc)

·      2 large handfuls of baby spinach

·      10-12 eggs

·      Feta

·      Salt and pepper

Method:

1)    Heat large fry pan on medium heat, melt oil of choice.

2)    Add diced vegetables until softened.

3)    Whisk eggs and season, add to pan.

4)    Cook until bottom half of frittata is cooked through (about 5mins)

5)    Add baby spinach and feta and cook top half under a grill, into cooked through and browned.

6)    Slice off a section and enjoy on its own or with a green salad. Refrigerate and serve as leftovers for breakfast or lunch.

ADDS

·      Pumpkin, sunflower, hemp seeds

·      Feta

·      Mixed nuts

·      Dulse flakes

·      Dukkah