Frittata

It’s such a cliche, but also annoyingly true, that “breakfast is the most important meal of the day”. As someone who grew up in a household where this was in no way a mantra followed, I still struggle to remember its priority. But breakfast is probably something that all nutritionists, doctors and crazy food bloggers (hi) believe – there is simply nothing like starting your day on the right foot and filling your body full of goodness.

Frittatas are one of my breakfast staples. Most weekends I will make a batch of the below in mini form (think; cooked in a muffin tray) for a quick and convenient on-the-go breaky. This recipe is a great opportunity to use up vegetables left overs (maybe from that Sunday roast), here I’ve gone for sweet potato, but anything you have lying around can be mopped up in this super versatile breakfast dish.

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INGREDIENTS

  • 5 eggs
  • 125g baby spinach (chopped)
  • 1 spring onion (sliced)
  • 1/4 cup walnuts (chopped)
  • 75g sweet potato
  • 1 tsp fresh thyme (chopped)
  • 5 cherry tomatoes (halved)
  • Salt & pepper (to season)
  • 1 tbsp coconut oil

1 Preheat your oven to 170c.

2 In a bowl, beat your eggs and throw in some salt and pepper.

3 Once your eggs are nice and mixed up, add the chopped spinach, spring onion, walnuts, sweet potato and thyme. Combine.

4 Pop your bowl of ingredients aside for a minute and heat your coconut oil in an oven proof frying pan on low heat.

5 Once your oil is all melted and evenly coating your pan, pour in your eggy mixture. Give it all a wee shake to flatten out you soon-to-be frittata.

6 When you’ve got it all even in the pan, leave it on the hob (still on a low heat) for 3-5 minutes. While your frittata is sitting on the hob add the halved tomatoes (cut side up).

7 Place pan in the pre heated oven for around 10-12 minutes, or until egg is set. (NB; please remember to use an oven mitt when grabbing the pan out of the oven – serious and weird shaped burns can occur if you don’t.)

8 Once your frittata is out of the oven, leave it to cool for a few minutes before turning it out and serving. Maybe with a nice almond flat white?

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