• Karen Gay

Breakfast Frittata


  • 6 eggs – ideally at room temperature

  • 1 medium size zucchini

  • 1 teaspoon of salt

  • 1 cup roasted pumpkin

  • 1 cup fresh kale, silver-beet or spinach leaves

  • 1 tablespoon chopped parsley

  • olive oil for cooking

  • salt and pepper to taste


  • Grate zucchini and sprinkle lightly with salt, leave to sit for 10 minutes to draw the moisture out.

  • Pre-heat your oven to 180 degrees

  • Crack your eggs into a medium size mixing bowl and whisk until well combined, season with salt and pepper

  • Rinse the salted zucchini in fresh water and then using your hands squeeze the moisture out

  • Roughly cut the greens

  • Heat a small size frypan over a low- medium heat

  • Add enough olive oil to cover the base of the pan

  • Once the oil is warm enough to create a sizzle (Test this with a piece of the grated zucchini)

  • Pour in the egg mixture, it should “soufflé” up at the sides.

  • With a spatula or wooden spoon “pull’ the edges in to the centre

  • Place the grated zucchini, pumpkin and greens evenly into the cooking egg mixture.

  • Place in the oven until cooked through (the middle will feel “spongy” when pressed

  • Allow to cool then cut into slices and put in fridge

  • You now have ready made breakfast for the next few mornings

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