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

Ingredients

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

Directions

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 

minutes. 

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

One year ago Zucchini, Mint & Feta Fritters

Two years ago My Darling Clementine

Three years ago Sunday Kitchen

Enjoy!