Vegetable Fritatta

What’s your go to breakfast?

For me it’s a frittata. Quick & easy to put together and you can use any meats, veggies or cheese you have in the fridge.

Here, I’ve made a frittata with red onion, mushrooms, courgettes & cheddar cheese.

I enjoyed this with some delicious vine ripened tomatoes.  

The mushrooms, courgettes & tomatoes were gifted to me from Fresh co alongside their keto protein box. Fresh co aspires to build an online farmers’ market to connect quality food producers with folks at home.

They take a “farm to fork” approach, starting with the dietary shifts that are required for everybody to eat well and live will.

Fresh co give you the option to set up various subscriptions boxing ranging from proteins to fresh fruit and vegetables.

#BuyFreshCo and you can help support small-scale farmers who cultivate responsible agriculture practices and small food businesses that create food with quality produce.

What are you planning on eating today?

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Ingredients

• 3 Eggs

• Half a red onion diced

• 1 tbsp of butter

• 2 tbsp of milk

• 3 White button mushrooms sliced

• 1/2 cup of courgette diced

• 1/4 cup of grated cheddar cheese

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Method

1. Beat together the eggs with the milk until you reach a smooth custard like consistency.

2. Heat your frying pan and add in the butter.

3. Once the butter has melted, chuck in the diced onions and sauté until golden.

4. Add in the remaining vegetables and cook for a few more minutes until tender.

5. Pour the beaten egg mixture into the pan, and thoroughly coat the vegetables. Reduce the heat and allow the egg to set.

6. Sprinkle over the cheese and then plus under the grill until the cheese has melted and the frittata is cooked through.
   

Yield: 2

Author: Jasmin Dhillon

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Vegetable Fritatta

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

The ultimate healthy fast food recipe. An easy to make breakfast idea, that can be eaten any time of the day.

Ingredients

Vegetable Fritatta, Egg Recipes, Breakfast

• 3 Eggs
• Half a red onion diced
• 1 tbsp of butter
• 2 tbsp of milk
• 3 White button mushrooms sliced
• 1/2 cup of courgette diced
• 1/4 cup of grated cheddar cheese

Instructions

1. Beat together the eggs with the milk until you reach a smooth custard like consistency.
2. Heat your frying pan and add in the butter.
3. Once the butter has melted, chuck in the diced onions and sauté until golden.
4. Add in the remaining vegetables and cook for a few more minutes until tender.
5. Pour the beaten egg mixture into the pan, and thoroughly coat the vegetables. Reduce the heat and allow the egg to set.
6. Sprinkle over the cheese and then plus under the grill until the cheese has melted and the frittata is cooked through.

Notes:

You can use any vegetables or protein for this recipe. All you need to do is dice them up and add them to the pan after you have sauteed the onions. Left over roast meats work well, as do hams and cured deli meats.

Nutrition Facts

Calories

246.10

Fat (grams)

18.22

Sat. Fat (grams)

8.90

Carbs (grams)

6.45

Fiber (grams)

1.25

Net carbs

5.20

Sugar (grams)

3.55

Protein (grams)

14.53

Sodium (milligrams)

254.20

Cholesterol (grams)

309.47

Did you make this recipe?

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