Veggie protein Frittata

This frittata is a great excuse to get your daily veggie intake, in a delicious way that the whole family will love. You can use pretty much any vegetables you have lying around. The eggs make it high in protein and it is also gluten and dairy free.

Frittatas are my go-to when I need to prepare meals for the week, it freezes well, and can be eaten for breakfast, lunch or dinner!

Ingredients

1 small kumara

1/4 of a pumpkin

1 carrot

2 cloves of garlic

1/2 onion

1/2 cup mushrooms

4-5 broccoli florets (including stalks)

8 eggs

Handful of spinach or silverbeet

1 Tbspoon of chickpea flour

1/2 cup of plant-based milk

Fresh herbs of your choose (parsley, chives, basil)

Cheese or vegan cheese (optional but encouraged)

Olive oil

Salt, pepper and paprika

Method

• Preheat oven to 180 degrees on fan bake

• Chop up all vegetables (except greens/herbs) into small pieces and put into oven dish

• Drizzle on olive oil, and salt and pepper then mix well. Place into oven for 30 minutes, stirring half way through.

• Meanwhile, whisk eggs, chickpea flour and milk in a bowl

• Finely chop spinach/sliver beet and herbs

• When vegetables are soft, remove from the oven, add greens and pour the egg mix over.

• Top with fresh herbs and paprika, return to the oven for another 20 minutes or until egg has set.

• Option to top with vegan (or cow) cheese and grill for a further 10 minutes for a gooey cheese topping (Yum!)

Serve as a meal with relish, or with a side salad.

Once cooled, cut into portions for meal prepping or freezing.