Veggie Frittata Recipe


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

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 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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