The Sol Journal

Garden Frittata

recipes

Garden Frittata

30 September, 2024

This vibrant, spring-inspired Garden Frittata is a fibre-packed, one-pan wonder loaded with veggies - perfect for meal prep or a quick, nutritious meal any time of day!

Makes: 8 slices
Time: 40 minutes

Enjoy this vegetarian, gluten-free spring inspired Garden Frittata! This easy, one-pan recipe is not only high in fibre but also packed with eight different plant sources in every serving. It's perfect for meal prepping over the weekend, allowing you to enjoy a nutritious breakfast throughout the week. Alternatively, store it in the freezer for a convenient, high protein, nutrient dense meal any time of the day. Plus, this versatile frittata is a great way to use up any leftover veggies in your fridge - feel free to get creative with your ingredients!

Ingredients

1/3 cup extra virgin olive oil
1 teaspoon sea salt
350g kipfler potatoes, finely sliced
230g frozen peas
1 bunch asparagus, sliced
1 bunch spring onion, sliced
120g baby spinach
12 eggs
1/2 cup unsweetened plant milk
1/2 teaspoon black pepper
1/3 cup goats cheese
2 tablespoon chives, finely sliced
Fresh parsley, to garnish
Fresh coriander, to garnish

Method

  1. Preheat the oven to 200ºC.
  2. Heat a large skillet over medium/high heat with olive oil. Once hot and bubbling, add the sliced potatoes with sea salt. Even spread potatoes, flipping each slice occasionally and fry for 10 minutes, or until golden and crispy.
  3. Bring a small saucepan of water to a boil. Add frozen peas and blanch for 2 minutes. Discard the liquid and transfer to a bowl of ice and cold water. Chill and set aside.
  4. Transfer potatoes to a plate and set aside. Add sliced asparagus to the same skillet and sauté for 2–3 minutes until golden. Add sliced spring onion, stirring for another 2–3 minutes. Top with spinach leaves and cover for 1 minute, until wilted.
  5. Whisk eggs in a large mixing bowl with black pepper. Add potato and peas to the skillet and gently stir. Pour the egg mixture slowly into the skillet. Allow to set for 7–8 minutes over low heat. 
  6. Dollop goats cheese on top and place in the oven to bake for 15 minutes, or until cooked through. Garnish with fresh chives, parsley and coriander. Season with sea salt and pepper.