All about Jess + Breakfast + Easy Healthy Recipes + Gluten Free + Vegetarian

Vegetarian Frittata

16 June 2014
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Am I the only one who swears by breakfast? Truly, I enjoy breakfast style meals for lunch, dinner – any time of day. One of my go-to meals when I’m craving breakfast or simply want a quick, nutritious meal that covers all the bases is a frittata. This recipe, featured in The Clean Life, is a delicious vegetarian egg dish that is perfect for brunch.

Ingredients

Prep time:
Cook time:
Total time:
Serves: 4
  • 1 white onion, finely sliced
  • 1 garlic clove, finely sliced
  • 250 g button mushrooms, trimmed
  • 8 cherry tomatoes, halved
  • 3 zucchinis, sliced
  • 1/2 cup flat leaf parsley, chopped
  • 1 tbsp virgin organic coconut oil, plus extra for greasing the dish
  • 6 eggs, free-range and organic
  • 200 g ricotta cheese
  • Himalayan sea salt and ground pepper, to season
  • 50 g parmesan (optional)

 

Method

  1. Preheat oven to the grill element.
  2. In a large fry pan, sauté the onions and garlic in melted coconut oil with a little salt over medium heat until soft. This will take about 2-3 minutes.
  3. Add the sliced tomatoes, mushrooms and zucchini, and continue to sauté until vegetables are just slightly undercooked. This will take another 3 minutes.
  4. In separate bowl, whisk the eggs, ricotta, parmesan cheese and seasoning.
  5. Reduce the heat to medium-low and add the egg mixture and parsley, stirring briefly till combined.
  6. When the eggs start to firm, place the fry pan under the grill for 2-3 minutes or until the frittata is just set and golden brown.
  7. Take it out of the oven and serve warm with a side salad.

 

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