what do you put in your Fritatta?
This is my staple breakfast - my "go" to at 6.30am during the week. It means I don't have to think, just press PLAY on the microwave and make a cup of tea. A slice of this colourful goodness ensures I begin my day with a big serve of veg and protein, topped with a drizzle of flax oil over the top to get my omega 3/6 fats. It keeps me going til my next meal just after 9am.
I must admit - I don't really follow a recipe for this Fritatta. I use "whatever" I have in the fridge at the time. The only "non-negotiables" are the frozen veg the cooked pumpkin and the egg.
So, I am giving you some artistic license to throw whatever you have in the fridge into this dish and cover with egg wash.
It will keep in the fridge for 4-5 days and is best not frozen - it tends to go a little watery.
Here is a basic run down of what I usually put into my big lasagne dish.
8 whole eggs
18 egg whites
1/2 cup skim milk
1 heaped tablespoon vegetable stock paste
1kg bag of frozen winter vegetables
3 cups cooked diced pumpkin
2 cups sliced mushrooms
1 capsicum diced
2 cups spinach
1 cup diced zucchini
1/4 cup cheese (I use either grated Parmesan or crumbled feta)
Arrange the veg in a large dish, cover with the egg wash and bake in 180-200 degree Celsius oven for 50-60 minutes.
Makes 8 serves.
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