This herby roast veg frittata is the perfect packed breakfast. It's full of fiber and protein, easy to batch cook, and holds up well in the fridge for a few days. Enjoy it warm or cold for a convenient and nutritious meal on the go.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 60 min | Servings 4 | Serving Size 1 slice (approximately 200g) | Est. Cost $10.0 |
Est. Calories 320 per serving | Carbs 10g (3%) | Protein 20g (40%) | Fats 22g (28%) | Daily Diet 2000 cal (16%) |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
eggs
6 piece
spinach
2 bunch
wilted and squeezed
courgette
1 piece
chopped
red bell pepper
1 piece
chopped
orange bell pepper
1 piece
chopped
parsley
0.5 bunch
chopped
basil
0.5 bunch
chopped
ricotta cheese
2 tbsp
feta cheese
100 g
crumbled
olive oil
2 tbsp
salt
1 tsp
black pepper
1 tsp
ground
eggs
6 piece
spinach
2 bunch
wilted and squeezed
courgette
1 piece
chopped
red bell pepper
1 piece
chopped
orange bell pepper
1 piece
chopped
parsley
0.5 bunch
chopped
basil
0.5 bunch
chopped
ricotta cheese
2 tbsp
feta cheese
100 g
crumbled
olive oil
2 tbsp
salt
1 tsp
black pepper
1 tsp
ground
Preheat the oven to 200°C. Chop the courgette, red bell pepper, and orange bell pepper. Toss with olive oil, salt, and pepper, then roast for 20–25 minutes until golden and soft.
Wilt the spinach in a pan and squeeze out the excess liquid.
Whisk the eggs with a pinch of salt and pepper.
Mix in the wilted spinach, roast vegetables, chopped parsley and basil, and cheese of choice (ricotta or feta).
Pour the mixture into a lined baking dish and bake at 200°C for about 25 minutes, or until set and golden on top.
