I love frittatas because they are so versatile and easy.  One of the biggest things I hear from people is that they don’t have time to make healthy food.  This is definitely a secret weapon for your healthy fridge.  Make a frittata on a Sunday night and you have meals for days prepared. You can eat them all day long: for breakfast, a sneaky slice for a snack, or for lunch or dinner. You can grab a slice, wrap it in tin foil to eat on the go or at work for breakfast.  Add a big salad and have it for lunch or dinner. Quick, easy, filling and healthy.  Ticks all my boxes!  Plus the possibilities are endless.  It’s a great way to use up veggies you might have hanging around.

Frittata
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Ingredients
  1. 10 free range, organic eggs, cracked and whisked in a bowl
  2. 1/2 teaspoon sea salt
  3. fresh cracked black pepper
  4. 1 zucchini, thinly sliced
  5. 1 small red pepper, chopped fine
  6. optional: smoked salmon, or goats cheese or feta
Instructions
  1. To the bowl of eggs, mix in courgette, red pepper, smoked salmon etc. if using. Rub a glass pie dish with olive oil, add egg mix.
  2. Cook in the oven at 180C for 45-50 minutes or until cooked thru and lightly brown on top. Check the center with a toothpick to make sure it's fully cooked.
  3. Enjoy for any meal with salad for the next few days!
Notes
  1. OTHER VARIATIONS AND COMBOS I LIKE USING TOO INCLUDE
  2. - Sun dried tomato, spinach, basil, red onion and feta
  3. - Cooked sweet potato or butternut squash cubes, sun dried tomato, red onion, feta
Jennifer Moore http://jmoorehealth.com/