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Veggie Frittata Bake

A great way to use up any vegetables that you have on hand and also a healthy and filling option for breakfast or a snack. Trust me, this veggie frittata bake will become a staple in your recipe rotation!

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Veggie Frittata Bake

Recipe by Zoe

Serves 6

Per serve
CALS - 143
P-10g C-8g F-8g

Ingredients

6 Whole eggs + 3 egg whites, whisked
100g of each, beetroot & white potato, chopped into 2-3 cm chunks
100g Cherry tomatoes, halved
3/4 Red onion, julienned
1 Cup shredded cavolo nero, kale or spinach
2 Tbsp extra virgin olive oil
Salt, pepper and zaatar

Directions

Preheat your oven to 180 degrees
Line an oven tray with greaseproof paper.
Arrange your beetroot, potatoes, tomatoes and onions in your tray, drizzle over your oil and season with salt, pepper and 2 tsp zaatar.
Bake for 45-50 mins or until your veggies are cooked and starting to caramelize
Remove from the over, scatter your cavolo nero on top and return to the oven for 3-5 mins
Remove from the oven, pour your egg mix on top and return to the oven for a further 15 mins or until your egg is just cooked
Remove from the oven, divide up and boom you have breakfast or a snack prepped for the rest of the week!

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