This vegetable frittata is a great way to get a healthy dose of protein, healthy fats, and veggies in one meal. Eggs are a great source of protein, vitamins, and minerals, while broccoli, peppers, and onions are rich in antioxidants, fibre, and other nutrients. Plus, this recipe is a great option for those who are looking for a healthier, low-carb breakfast or brunch option.

INGREDIENTS

• 6 large organic eggs
• 1/2 cup chopped broccoli
• 1/2 cup chopped pepper
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp fresh basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley for garnish

METHOD

Preheat your oven to 190°C.

In a large bowl, whisk the eggs until frothy.

Heat the olive oil in a large over-proof pan over medium heat. Add the onions and sauté until they are translucent, about 5 minutes.

Add the garlic, pepper, and broccoli to the skillet, and continue cooking for another 5-7 minutes or until the vegetables are tender.

Season the vegetables with basil, salt, and black pepper. Stir to combine.

Pour the beaten eggs over the vegetables in the pan. Let it cook for about 5 minutes or until the edges start to set.

Transfer the pan to the preheated oven and bake for another 10-15 minutes or until the eggs are fully set.

Once the frittata is cooked, remove it from the oven and let it cool for a few minutes. Sprinkle with fresh parsley for garnish.

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