Fantastic frittata

If you’re looking for a meal which can be lunch, dinner or a picnic, is nutritious, high protein and packed full of vegetables, then look no further than this fantastic frittata.

Eggs are an excellent source of protein and vitamins, and this recipe makes a large amount, so slice it into individual servings and freeze any leftovers for a quick meal.

You will need:

• 6 eggs
• 1 cup milk
• 1 cup flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup grated cheese
• 1 pack feta cheese, crumbled
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1/3 pumpkin, peeled cubed and steamed until 3/4 cooked
• 2 courgettes, sliced
• 1 cup mushrooms, chopped
• 200 g spinach, chopped and wilted, then patted dry
• oil

Method:

Preheat your oven to 220C. Heat a little oil in a heavy bottomed pan and fry onion and garlic until soft, then add mushrooms and courgettes and cook until golden.

In a large bowl, beat eggs, milk, flour, baking powder and salt, then stir in the grated cheese.

Arrange the onion and vegetable mix in a greased overproof dish. Scatter over the feta, then spinach and finally pumpkin cubes.

Pour the egg mixture over the layers and gently shake the bowl to make sure it spreads evenly through the vegetables. Garnish with a little extra grated cheese and bake for 30 minutes, until puffed and golden.

Looking for other Egg recipes? Take a look at these culinary delights:

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Crêpes Galore
The best ice cream recipe – so easy
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Fantastic Pavlova Recipe
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Stovetop Eggs
Ways With Eggs
Egg Sandwich Mexicana (Vegetarian)
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