Sunday: 21/07/2019 Rest Day at Blue Lake Crossfit
Got left over veggies in the fridge at the end of the week? Why not cook them up into a healthy, high protein, low carb vegetable frittata. The great thing about a frittata is that you can use up whatever vegetables you have left in the fridge. Enjoy for breakfast, lunch or dinner, or freeze as part of meal prep for the week… The roasted vegetables add a lovely flavour to the frittata… Happy Cooking!
Healthy Vegetable Frittata Recipe
Prep Time:15 mins
Cook Time:1 hour
Total Time: 16 mins
1 red onion chopped
2 capsicums chopped (one red, one orange)
1 yellow capsicum chopped
1 small zucchini chopped
2 cloves crushed garlic
1 tablespoon avocado oil
kosher salt and black pepper
12 pastured eggs
1/4 cup organic whole milk
2 ounces goat cheese
1/4 cup sliced scallions
Pre-heat oven to 200 degrees
Grease a 913 baking pan with butter, coconut oil or cooking spray.
Place chopped onion, peppers, zucchini, garlic in a large bowl. Drizzle with avocado oil and season with salt and pepper. Toss everything together and transfer the veggies onto a rimmed baking sheet. Bake for 30 minutes, flipping the vegetables half way through.
Remove veggies from the oven and allow to cool. Reduce cooking temperature to 160 degrees.
Meanwhile, in a large bowl, whisk together eggs, milk, salt and pepper.
Add cooled veggies to the egg mixture and transfer into prepared pan and top with dots of goats cheese and sliced scallions.
Pop in the oven and bake for 30 minutes or until the eggs have puffed up and are set through the center. Serve and enjoy!