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 

Procedure:

  1. Preheat the oven to 180 degrees. Line a baking dish with baking paper.

  2. In a large bowl, whisk the eggs, spices, buckwheat flour and milk.

  3. Spread all chopped ingredients over the baking dish and then poor the egg mixture over the top. 

  4. Sprinkle with Nutritional yeast or feta cheese.

  5. 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.  

    Enjoy xx 

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