Veggie Frittata Recipe

Date: 26.01.2021

In their new cookbook, The Healthy Kiwi Student, 22-year-old twins Emily and Sophie Martin serve up simple, nourishing recipes that reflect their passion for food, fitness, mental health and living a balanced lifestyle

 MAKES/SERVES: 5–6 SERVES | PREP TIME: 10 MINUTES | COOK TIME: 20–25 MINUTES

INGREDIENTS:

• 2 capsicums

• 1 zucchini

• 2 Tbsp olive oil

• 2 tsp mixed herbs

• 2 tsp paprika

• 2 tsp chilli flakes

• salt and pepper to taste

• 5 eggs

• 3 Tbsp flour

• ½ cup dairy-free milk (almond milk works well)

METHOD: 

1. Preheat the oven to 180°C. Line a baking dish or pie tin with baking paper.
2. Chop the capsicums and zucchini into small pieces.
3. Heat a pan with a tablespoon of the olive oil and add the vegetables, herbs and spices. Remove once brown (3-4 minutes).
4. Whisk the eggs in a bowl. Add the flour, milk, remaining olive oil and vegetables. Mix well.
5. Pour the mixture into prepared baking dish and bake in the oven for 20-25 minutes, or until crispy and brown on the outside.
6. Cut into 5–6 even pieces and store in the fridge in an airtight container. Can be eaten cold or gently warmed with a green salad or tomato relish on the side.

Extract from The Healthy Kiwi Student, by Emily and Sophie Martin.

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