Breakfast Frittata
Breakfast Frittata
Share Recipe Favourite Download PDFIngredients
- 1 zucchini sliced into rounds
- 1 sweet potato roughly chopped into small cubes
- 4 eggs
- 1 cup egg whites 4 eggs
- 0.5 cup cottage cheese or greek yoghurt
- Salt and pepper to taste
- 1 cup tasty cheese
- 0.5 onion diced
- 1 cup bacon roughly chopped
- 1 cup broccoli roughly chopped
- 220 g Simply Wholesome Pantry Instant Nourish Bowl Chickpeas & Quinoa
- 0.5 cup spinach
Instructions
- Place the zucchini and sweet potato on the tray, lightly spray with oil, and roast for 20-25 minutes or until golden and tender. Set aside.1 zucchini, 1 sweet potato
- In a large bowl, whisk together the eggs, egg whites, cottage cheese, salt and pepper until smooth. Then add the tasty cheese, onion, bacon, broccoli, and chickpeas and quinoa mix. Stir to combine.
- Line another baking tray or dish with baking paper. Spread the spinach evenly across the base, then pour the egg mixture over the top.0.5 cup spinach
- Arrange the roasted zucchini and sweet potato on top, then sprinkle with a little extra cheese if desired.1 zucchini, 1 sweet potato, 1 cup tasty cheese
- Bake for 30-35 minutes, or until the frittata is set and golden on top.
- Allow to cool slightly before slicing into portions. Store in an airtight container in the fridge for up to 4 days.
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