If you often skip breakfast due to being short on time, or you struggle to find something that's quick but also healthy to eat in the mornings, this veggie breakfast frittata is prefect for you. It features 1 of your 5 a day per portion, is high in protein, and tastes delicious!
It's quick and easy to make and will cut into 8 portions, so you can refrigerate the pieces and store them in the fridge for up to 3 days meaning you have a ready-made healthy breakfast just waiting to be eaten!
- 8 free range eggs
- 2 red peppers, finely sliced
- 80g mushrooms, halved and thinly sliced
- 40g spinach, roughly chopped
- 50g cheddar cheese, grated
- ½ tsp sea salt
- freshly ground black pepper
Preheat the oven to 180C/160C Fan/Gas 4.
Lightly grease a 35cm/14 in x 25cm/10in 2cm/¾in deep roasting tin and line with baking paper.
Crack the eggs into a large bowl, add the salt and pepper and whisk well.
Pour the eggs into the oven tray making sure they spread into the corners. Scatter the peppers, mushrooms and spinach over the eggs and top with the cheddar.
Place in the oven to bake for 10–12 minutes, or until just set and lightly golden around the edges.
Remove the eggs from the oven and leave to rest for 2 minutes, then slide out onto a board and cut into pieces.