Loaded Veggie Frittata
Frittatas are wonderfully versatile dishes that work for any meal of the day. This loaded veggie version combines zucchini, capsicum, and leafy greens with organic eggs and cheese for a protein-packed meal. You can prep it ahead, slice it up for the week, and enjoy it hot or cold. Perfect for busy families.
Ingredients:
- 250g zucchini, grated
- 200g red capsicum, diced
- ½ red onion, finely sliced
- 1 cup baby spinach, chopped
- 2 cups salad mix
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- Organic Eggs 8-10
- Organic Cheese 150g - grated
- 3 tablespoons olive oil
- Salt and pepper
- Fresh herbs (optional)
Directions:
- Preheat the oven to 180°C.
- Heat 1 tablespoon of olive oil in an oven-safe pan. Sauté red onion for 2 minutes.
- Add capsicum and zucchini. Cook for 5 minutes until softened. Add spinach and cook until wilted.
- In a bowl, whisk eggs with salt, pepper, and half the cheese.
- Pour egg mixture over vegetables in the pan. Cook on the stovetop for 3 minutes without stirring.
- Sprinkle remaining cheese on top and transfer the pan to the oven.
- Bake for 15-20 minutes until set and golden.
- Meanwhile, toss salad mix with cherry tomatoes, remaining olive oil, salt and pepper.
- Serve frittata slices with fresh salad and avocado.
Meal Prep Tip: This frittata keeps for 3 days in the fridge. Great for quick lunches or breakfasts.
Need the ingredients? Get the Organic Large Family Box with all these fresh organic vegetables included, plus add Organic Eggs and Organic Cheese to make this delicious frittata.