Tasty Treats Tuesdays!

Tuesdays were made for trying something new, so why not shake up your routine with a delicious dish from Chef Abbey’s kitchen? Today’s feature: Vegetable Frittata! Packed with vibrant veggies and protein, it’s perfect for breakfast, lunch, or even as a handy snack in the fridge. Pair it with a side salad for a tasty addition to your lunch menu!

So put on your apron and get started HERE

Ingredients

• 10 eggs
• 1 tablespoon olive oil
• 4 spring onions, or 1 onion, thinly sliced
• 1 red pepper, thinly sliced
• A couple of handfuls of cooked broccoli pieces
• 1 teaspoon dried herbs (such as oregano)
• A sprinkling of grated cheese (Cheddar or Feta works well)
• Salt and pepper, to taste

Method

1. Preheat the oven to 180°C. Line and grease a 20-25cm square baking dish with baking paper and a little olive oil.
2. Gently soften the spring onions (or onion) and red pepper in olive oil for about 5 minutes in a large frying pan. Add the dried herbs and turn off the heat.
3. Beat the eggs in a bowl with a fork or whisk, and season with salt and pepper.
4. Arrange the broccoli, onions, and peppers in the lined dish, then pour the egg mixture over them. Top with grated cheese.
5. Bake for about 30 minutes.
6. Once cooled, slice and store in the fridge.