Vegetable Frittata

Serves 4-6ppl main portion / 8ppl-10 snack portion

INGREDIENTS

• 1 head of broccoli, cut into florets

• 1 large Spanish onion, sliced

• 1 zucchini, sliced

• 1 cup sweet potato, chopped

• 10 sprigs of thyme, leaves removed

• 1 tbsp coconut oil

• 8-10 large eggs

• Pinch of salt & pepper

METHOD

1. Preheat the oven to 180 degrees Celsius

2. Add ½ tbsp coconut oil to a deep frying pan and stir fry the broccoli, sweet potato, onion, zucchini and thyme until cooked and golden in colour

3. Grease a loaf tin, cake tin or deep saucepan with the rest of the coconut oil and add the cooked veggies. Mix the veggies so that they are evenly distributed

4. In a separate bowl crack the eggs, season with a pinch of salt and pepper and whisk together.

5. Pour the egg mixture over the veggies so that they are all covered. If the veggies aren’t covered, add some more eggs.

6. Bake for approx. 40-45 minutes or until cooked through

7. Slice and enjoy as a high protein breakfast, lunch, dinner or snack option