Vegetable Frittata

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A frittata is an egg-based Italian dish similar to an omelette or crustless quiche. It is enriched with ingredients such as meat, cheeses or vegetables. A frittata is the perfect dish for using up additional vegetables or if you are eating a specific diet such as one which is low in carbohydrates. This is a very popular “banting” meal and is referred to as egg muffins in the LCHF environment.
Eggs are an imperative and versatile element to most recipes which is why I have an abundant stock of them in my kitchen. If you find yourself having an excess of fresh vegetables and eggs why not try this very simple recipe that takes little effort to whip up. The Frittata is such a wonderful dish it can be served for breakfast, lunch or dinner with a variety of different fillings to suit your individual taste. For my Frittata I used the following vegetables:
200g butternut, peeled, cubed and roasted
1.5 discs of feta cheese
125ml frozen peas
4 – 6 extra large eggs
80ml milk
Butternut Frittata
Preheat oven to 180 degrees Celsius. Grease a muffin tray and divide the butternut, feta and peas among them. Beat the eggs and milk together and season with salt and pepper. Carefully fill each cup 3/4 of the way and bake for 12-15 minutes until set, golden and puffed up.
Serve with toasted ciabatta bread and salad.


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