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Veggie Frittata

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This recipe for veggie frittata makes a great quick meal using eggs as a source of protein with plenty of veggies thrown in as well. Delicious!

Ingredients – Serves 6
6 eggs
1 bunch of asparagus chopped
1 red pepper quartered
1 medium size potato peeled and cut into cubes
1 pack of mushrooms sliced
½ bag of spinach
1 bunch of spring onions chopped
1 tsp paprika
1 tsp mild curry powder
¼ tsp turmeric
1 tsp garam masala
1 tbsp rapeseed oil
Handful of parsley chopped

Method
Pre heat oven to 180 degrees – gas mark 4.

Boil the chopped potatoes in a pan of boiling water until tender, drain and set aside.

Heat a large frying pan with oil, saute the spring onions, peppers, mushrooms and asparagus until tender. Add the potatoes and spinach and allow to cook for a few minutes. Season mixture with turmeric, paprika, salt, pepper, garam masala and curry powder and give a good mix.

Add the vegetable mixture onto flan dish. Whisk the eggs in a jug and pour the egg mixture onto the frittata until covered.

Bake in the oven for about 20-30 minutes until golden and serve with some chopped parsley.

Recipe by

Gopika Papiah
Nutritionist

veggie frittata