This is great recipe to whip up when you want something comforting, filling and nutritious. It’s a lovely warming meal on a cold winters night, and great served cold with a simple green salad for lunch or even at a picnic. The veggies can all be substituted with whatever you have at home but I found that this combination was a winner!
Ingredients (serves 6)
1/2 tbs coconut oil
1/2 a medium onion
1 medium courgette – chopped into quarters
3 cups of chestnut mushrooms – chopped into quarters
1/2 cup fresh or frozen broad beans
1 tbs paprika powder
3 spring onions – greens only, roughly chopped
handful of dill – roughly chopped
4 eggs (preferably organic free range)
1/3 cup almond milk (or milk of choice)
Himalayan pink salt & freshly ground black pepper
Heat a large non stick pan over medium heat, add oil and let it heat up, then add the diced onion half. Cook until the onion browns slightly, stirring occasionally.
Add the courgette, and cook for about 5 mins. Then add the mushrooms, and paprika, stir to combine, and cover with a lid for about 3 mins. Add the broad beans, stir and cover for 5-8 mins, or until the mushrooms have reduced in size.
Crack the eggs in a bowl, whisk together with the almond milk, then add the chopped spring onion greens, along with the dill, salt and pepper.
Pour the egg mixture over the vegetables in the pan, reduce heat to low and cover. Let cook for 10 mins, check firmness, and flip the frittata. I placed a plate over the pan by holding the plate with one hand and the pan with the other, slowly turning over the frittata and cooking the other side for 3-4 mins.
When cooked all the way through, cut and serve with a simple green salad, and some gluten free bread or crackers.