We’re feeling like a healthy, nourishing lunch idea that won’t take hours to execute. Cue, the Mediterranean Frittata. It’s no secret that eggs are a staple ingredient in many lean, mean, clean eating machines diet. Besides the obvious form of scrambling, boiling or poaching your eggs, another easy and tasty way is to make a frittata. The best thing about a fritatta is…there are no rules. Whatever you have in your fridge you can chop them up, and use them in this dish. We wanted to make a very simplistic, flavoursome combination and created a Mediterranean frittata – silverbeet, olives and basil being the hero ingredients…yum!!
Be sure to bookmark this recipe for your next Sunday food prep day. It is so simple and easy to make, and the best thing about a fritatta is…you can eat if for breakfast, lunch or dinner…winner! Serve this with the Superfood salad for extra nourishment.
- The difference between a frittata and a quiche is that a quiche has a pastry base!
- Try not to overcook eggs – this can be the difference between a tasty meal to something that is bland, tough and rubbery. However you do your eggs, take the heat away as soon as they are about ¾ done. The eggs will still continue to cook as they cool…but not overcook.
- You can make a frittata out of anything – experiment with the flavours! Beetroot, goats cheese and thyme; kale, pepitas and parmesan; roasted capsicum, spinach and smoked paprika.