As I said in my last post I learned to cook from scratch when I was attempting to lose weight. Over the coming weeks I will be listing the Meditterranean diet recipes that I discovered on my journey. I will add a video to each post and the recipe so you can try it yourself. These are all very tasty dishes and healthy too.
The lady below was one of the first I encountered on my search for healthy recipes and she taught me how to make my first omelette. I have added a video of three ideas for omelettes at the bottom.
I soon mastered them and delicious they were too. The next step on from the omelette is the frittata of course. I have now become a bit of a master at these too and the family love them. Today we are going to look at the Roasted Vegetable Frittata. Delish.
The lady in question is Dani Spies from the Clean and Delicious website.
Roasted Vegetable Frittata
INGREDIENTS
- 1 red onion chopped
- 2 bell peppers chopped (one red, one orange)
- 1 yellow bell pepper 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
INSTRUCTIONS
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Pre-heat oven to 425 degrees Fahrenheit.
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Grease a 913 baking pan with butter, coconut oil or cooking spray.
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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.
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Remove veggies from the oven and allow to cool. Reduce cooking temperature to 350 degrees farenheit.
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Meanwhile, in a large bowl, whisk together eggs, milk, salt and pepper.
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Add cooled veggies to the egg mixture and transfer into prepared pan and top with dots of goats cheese and sliced scallions.
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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!
NUTRITION
3 Easy Omelette Ideas