Breakfast Frittata
Breakfast Frittata
Rate this RecipeIngredients
- 1 zucchini sliced into rounds
- 1 sweet potato roughly chopped into small cubes
- 4 eggs
- 1 cup egg whites 4 eggs
- 1/2 cup cottage cheese or greek yoghurt
- Salt and pepper to taste
- 1 cup tasty cheese
- 1/2 onion diced
- 1 cup bacon roughly chopped
- 1 cup broccoli roughly chopped
- 220 g Simply Wholesome Pantry Instant Nourish Bowl Chickpeas & Quinoa
- 1/2 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 & quinoa mix. Stir to combine.4 eggs, 1 cup egg whites, 1/2 cup cottage cheese, Salt and pepper, 1 cup tasty cheese, 1/2 onion, 1 cup bacon, 1 cup broccoli, 220 g Simply Wholesome Pantry Instant Nourish Bowl Chickpeas & Quinoa
- Line another baking tray or dish with baking paper. Spread the spinach evenly across the base, then pour the egg mixture over the top.1/2 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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