Eggs are THE breakfast food for a reason: Not only are they are full of healthy fats and protein (which will keep you feeling full), but they are wonderfully versatile, too. Meaning once you crack that little old egg, there are so many different ways you can cook them up. My hands-down favorite? A veggie frittata. Frittatas are simple to cook, and store well for about a week. They’re delicious hot or cold, making them great for an on-the-go breakfast. Here is my go-to veggie frittata recipe, chockfull of greens, starches and healthy fats to keep your stomach happy until lunch.
(Makes around 12 servings)
- 12 eggs
- 1 tablespoon of olive oil
- ¼ cup of milk of choice (I use coconut, but you can use your favorite)
- ½ large pumpkin
- 2 bunches of asparagus
- 1 cup of kale leaves
- 1 cup of baby spinach
- 1 punnet of cherry tomatoes, diced
- Butter or coconut oil for greasing
- Preheat your oven to 400F.
- Dice pumpkin into small pieces, around 1/2 inch. Place on a lined baking tray, drizzle with olive oil, and cook for 40 minutes or until soft.
- While the pumpkin is cooking, prepare the rest of the ingredients: Break all 12 of the eggs into your mixing bowl. Add ¼ cup of milk and whisk until light and fluffy.
- Chop the kale leaves and baby spinach, add to the egg mixture.
- Chop the asparagus into small pieces. Fry until charred in a hot pan. Once slightly blacked, add to egg mixture.
- Once the pumpkin has roasted until slightly brown, add to the egg and veggie mixture. Stir to combine.
- Add the egg mixture into your baking tin. Bake until a fork comes out clean and slightly golden. (This is approximately 45 minutes.)
- Once cooked, take it out of the oven and let cool. Chop into 12 pieces and enjoy.
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