Vegetable Frittata
Serves:
4-6
Ingredients:
- 10 free range eggs
- 2 cups of baby spinach
- 1/4 cup chopped basil leaves
- 1/4 cup kalamata olives
- 1 cup roasted pumpkin
- 1 bunch broccolini chopped
- 1 onion finely diced
- 1/2 cup nut milk
- 2 tbsp buckwheat flour
- Salt + pepper
- 1 tsp paprika
- 1 tsp mixed herbs
Method:
- Preheat the oven to 180 degrees. Line a baking dish with baking paper.
- In a large bowl, whisk the eggs, spices, buckwheat flour and milk.
- Spread all chopped ingredients over the baking dish and then poor the egg mixture over the top.
- Sprinkle with Nutritional yeast or feta cheese.
- Bake in the oven for 25 – 45 minutes or until the egg is cooked through. To check if its cooked insert a skewer, if it comes out clean, the frittata is ready.
