This super easy veggie frittata is super flavoursome and a great staple to have in the fridge for a quick snack or dinner. Add it to sandwiches or make a salad, heat it up or eat it cold, it'll taste delicious no matter what and means you'll have less fussing about the kitchen!
Ingredients
Coconut oil for your tray plus 1 tbsp for cooking the veggies
1 small red onion, cut into half moons
1 clove of garlic, finely chopped
1 small broccoli head, cut into small florets
2 large handful greens (I used weeds)
5 medium heirloom tomatoes, chopped into thin rounds
8 eggs
1 large carrot, grated
Grated pecorino (optional)
Small handful each of fresh basil and parsley leaves
Salt + pepper
Red chilli, chopped (and deseeded, if needed)
Instructions
Pre-heat your oven to 175ºC/350ºF and lightly grease an ovenproof glass or ceramic tray with some coconut oil.
Add a skillet with the 1 tbsp of coconut oil on medium heat and add your onions and garlic. Sauté them for about 5 minutes, tossing frequently, until they are cooked. Add in your broccoli florets and decrease the heat to a low-medium. Cover the skillet and cook again for 5 minutes, tossing occasionally, until the broccoli is slightly cooked but still has a bite to it.
Add your greens and toss them about, and cook them just until slightly wilted but still vibrant green, about 2 minutes. Remove from the heat and add to the bottom of your oven-proof tray. Add your chopped tomatoes to the tray, reserving a handful to add on top.
In a large bowl, beat your eggs with the salt, pepper, pecorino (if using), carrots, and herbs until combined. Carefully pour over the broccoli and greens mixture in the tray, making sure it is well spread so that not all the greens sink to the bottom.
Top with the reserved tomatoes, chopped red chilli, and bake for 20 minutes.
To test if it’s done, use a knife to make a cut in the middle. If there is any raw runny egg, add back to the oven for a little bit longer. If fully cooked, take out of the oven and let cool for 5-10 minutes before slicing and serving.
Notes
DAIRY-FREE - omit pecorino cheese
FRESH HERBS - If you don’t have any fresh herbs, then you can use some dried italian herbs instead.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/veggie-baked-frittata