frittata

packed with

eggs contain vitamin A for immunity and healthy skin and vitamin D essential for healthy bones. leafy green vegetables such as spinach are rich in vitamin A and iron essential for reproduction and foetal development.

makes 4 side servings or 2 main servings

  • 1 tbsp of olive oil
  • 8 large organic eggs
  • 2 cups of spinach
  • 12 cherry tomatoes
  • 90g feta cheese
  • sea salt & pepper

make and do

  • - crack the eggs into a large bowl, whisk gently and season with salt and pepper
  • - cut the cherry tomatoes into halves and chop the spinach roughly
  • - in a large frying pan warm the olive oil on a medium to hot heat
  • - add the seasoned egg mixture to the pan and gently move the egg on the bottom of the pan to aid the cooking process
  • - add the tomatoes and spinach to the egg mixture, spread evenly
  • - when it looks like the bottom and sides are cooked crumble the feta cheese over the top and finish cooking under the grill
  • - the frittata is done when it Is set though and is slightly golden on top
  • - serve hot or at room temperature with a side salad

with a twist

  • - try asparagus and mushroom frittata (lightly fry sliced mushroom and diced asparagus spears before adding egg to the pan)
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