In the kitchen: Egg and vegetable frittata

Egg vege frittata-2

What do you do when you’re trying to be good with your diet but need lots of healthy snacks? Throw together a heathy egg frittata that’s what.

And it couldn’t be easier. Left over vegetables (even the ones going slightly squidy), eggs and a few herbs like Italian parsley and thyme. These make an easy snack you can make up in the weekend for your lunchbox.

Here’s one I just threw together today – adjust the quantities as you see fit. I used 6x eggs whisked together with milk, S&P and herbs, chopped up leeks, capsicums, mushrooms and red onion softened in a pan with olive oil. Line a baking dish with butter then baking paper, add the softened vegetables, and pour the egg mixture over the top. Dot with feta for some salty goodness.

Boom. Magic in a eggy mouthful.



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