‘This is a really nice way you can try and get as much colour into a meal as possible as I’ve filled the frittata with as many colours, herbs and spices as I could. Feel free to swap and changed vegetables in this recipe as is is very forging. The aim is just to try and get as many colours in as you can.’
2 small sweet potatoes or one large (chopped into bite size pieces)
1 courgette ( chopped into rounds)
1 red pepper (chopped into bite size pieces)
2 pre cooked beetroots – chopped into cubes
1 leek- finely sliced
3-4 mushrooms- finely slices
handful of tender stem broccoli (5-6) – chopped
asparagus – one pack (8-10) – chopped
a few sprigs of thyme
8 eggs – beaten
Crumbled feta (optional)
26 cm pan or smaller
Put the courgettes, sweet potato and red pepper into a oven dish and season with salt, peppers and thyme leaves – bake in the oven for 30-40 minutes until cooked through and slightly charred. Take out and leave to the side to cool.
Cook the broccoli and asparagus on a dry pan to get a charred flavour for 5-10 minuted or you could steam – set aside.
In a pan sauced one leek and the mushrooms with 1.5 tsp of garlic granules, salt and pepper, 1 tsp of turmeric and 1 tsp of paprika and 2-3 sprigs of thyme leaves.
Whisk 8 eggs into a bowl and add all the other ingredients.
Add to a pan and cook on low for about 10 minutes and then transfer to the oven for 5 minutes for the top can cook.
This recipe has been shared from our partner nutritionist, Farzannah via her blog.