19 August 2013

Good for You:Green Frittata

I find I need to be organised at the beginning of the week, all set to go so to speak.  If the start of the week gets a little out of balance sometimes I find it has a ripple effect through the week & it always seems so much harder to get back on track.

So in an ideal world Sunday will involve a fair amount of pottering around the kitchen & getting organised for the week ahead.  A few lunches good to go & a good idea of what I’ll be eating for dinner. Perhaps I’ll rustle up a pot of soup or roast off a pile of veggies to add a little something to salads so that I don’t feel I am living on rabbit food, or bake a frittata to have along side some salad.  They can all be made ahead & are all good to go, especially handy if you have a hectic week ahead.  If not so organised  & the week becomes a tad hectic it can lead to a lot of toast!

As long as you have eggs, a little milk or cream & some vegetables & herbs kicking around the fridge you can rustle up a frittata.

Green Frittata, adapted from Dr Libby’s Real Food Chef


1 head broccoli, broken in to florets
2 spring onion, finely sliced
Big bunch swiss chard or kale or silverbeet or spinach or a mixture, finely sliced
1 bunch parsley, finely chopped
1/2 cup fresh basil, julienned
Good pinch chilli flakes
1/4 cup Salash chorizo, diced
8 eggs
1 cup almond milk or regular milk
3 small zucchini, thinly sliced lengthways in to long ribbons
Olive oil to drizzle
Salt & pepper


Preheat oven to 160C / 325F

Mix together the broccoli, spring onions, swiss chard, parsley, basil, chilli & chorizo in a large bowl, season with salt & pepper & then place them in a roasting dish in a single layer.

Beat the eggs with the almond milk & pour over the vegetables.  Press the vegetables down with your hands so that they are evenly soaked & covered with the egg.

Arrange the zucchini slices over the top of the frittata & drizzle with a little olive oil, season with a little salt & pepper. Bake in the oven until just firm, about 20 to 30 

Remove from the oven & serve alongside some salad for breakfast, lunch or dinner. Packed full of greens it will leave you feeling both satisfied & nourished. It will also keep in the fridge for a day or 2  to provide a speedy meal on the go.

If you like this you might like this Fabulous Frittata
Two years ago My Darling Clementine
Three years ago Sunday Kitchen



  1. Oh you are too organised for me but this looks delicious and definitely green and fresh to cheer one up during a busy week.

    1. I have to be otherwise it all goes to pot!!


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