Our fave healthy foodie Amy Crawford of The Holistic Ingredient is back in MNB land to contribute another rocking recipe that will knock your socks off. This week our practical wholefood enthusiast has provided an easy frittata recipe to serve as a healthy solution for lunch, dinner… and even breakfast. Yum!
Never ever underestimate the power of leftovers people! In fact, I encourage you to cook with abundance – roast too many vegies, steam too much broccoli, cook too much quinoa (as I have here) and hey presto! You’ve got magic waiting to happen – for breakfasts, lunches and dinners. If you’re super busy, why not kill many birds with one stone? Leftover vegies bring life to beautiful salads, omelettes, hash browns… you name it. So go forth, spread the left over love and chop until your heart’s content.
Which brings me to my most recent creation below, the direct result of a plethora of leftovers. And if I was you? I’d make too many of these too.
Quinoa, Goat Cheese & Roast Vegetable Frittatas
Celebrate Leftovers! Quinoa, Goat Cheese & Roast Vegetable Frittatas
Total Time: 55 minutes
Servings: Serves 4
- 2 cups cooked quinoa (you might like to cook in vegetable stock)
- 2 cups roasted vegetables, chopped up into small cubes (I used sweet potato, pumpkin, red onion and broccoli but any combination will do)
- 1/2 cup fresh herbs, roughly torn (I used basil and parsley)
- 80 grams goats cheese (feta would also work)
- 1/4 cup grated parmesan cheese
- 4 eggs, whisked
- 1 spring onion, finely chopped
- Salt & pepper to taste
- Preheat your oven to 180°C.
- Grab your muffin tray (or 4 ramekin dishes) and line with baking paper.
- Combine all of the above ingredients well and separate into the 4 dishes.
- Pop into the oven for 35-45 minutes and check to make sure they are cooked through.
When chronic fatigue syndrome put a swift end to a million-mile-an-hour corporate career, it also created the most incredible life transformation imaginable. Now free of CFS, Amy Crawford credits her renewed health to a sugar and toxin free lifestyle combined with extensive energy healing and a range of therapies called CTC (Combined Therapy Cocktail) of which she is now a practitioner. Amy’s business The Holistic Ingredient and her whole foods eBook, A Nourishing Kitchen, combine her passion for food and cooking, toxic-free living and healing therapies.