Easy Frittata Recipe
We are massive fans of health coach and cook Jennifer Moore. She is such an inspiration and living proof that you are what you eat. Her recipes are not only healthy but simple, quick and delicious.
Jennifer’s frittata recipe is so versatile and easy and a great dish to make once a week that you can eat for days after. It is also perfect for this time of year as it tastes so good cold too and is ideal for summer picnics.
She says: ‘One of the biggest things I hear from people is that they don’t have time to make healthy food. This is definitely a secret weapon for your healthy fridge. Make a frittata on a Sunday night and you have meals for days prepared. You can eat them all day long: for breakfast, a sneaky slice for a snack, or for lunch or dinner. You can grab a slice, wrap it in tin foil to eat on the go or at work for breakfast. Add a big salad and have it for lunch or dinner. Quick, easy, filling and healthy. Ticks all my boxes! Plus the possibilities are endless. It’s a great way to use up veggies you might have hanging around.’
- 10 free range or organic eggs, cracked and whisked in a bowl
- 1/2 teaspoon sea salt
- Fresh cracked black pepper
- 1 courgette, thinly slice
- 1 small red pepper, chopped fine
- Optional: smoked salmon, goats cheese or feta
- To the bowl of eggs, mix in courgette, red pepper, smoked salmon etc. if using. Rub a glass pie dish with olive oil, add egg mix.
- Cook in the oven at 180C for 45-50 minutes or until cooked thru and lightly brown on top. Check the centre with a toothpick to make sure it’s fully cooked.
- Enjoy for any meal with salad for the next few days!
Other variations and combinations you can use include:
- Sun dried tomato, spinach, basil, red onion and feta
- Cooked sweet potato or butternut squash cubes, sun dried tomato, red onion and feta