Simple Spinach Frittata

This super easy and tasty recipe is so quick to prepare! Use your leftovers along with several handfuls of spinach ( I am a huge spinach fan and love it so I am quite heavy handed haha). Packed full of polyphenols, protein, B Vitamins and iron, this is the easiest lunch option I have ever made. Get creative and add anything to your frittata’s as this is just a basic recipe to use.

Ingredients (serves 4-6) 

• 1 large packet of thawed spinach or 4 x large handfuls of fresh spinach

• 9 eggs

• 1/4 cup milk (optional or non dairy milk)

• 2 garlic cloves, chopped finely

• 1 leek, chopped finely

• 1/2 cup sun-dried tomatoes

• 1 capsicum, diced

• 1 cup mushrooms, chopped thinly

• 1/4 cup parmesan

• 1 tsp basil Or 2 drops doTERRA Basil Oil

• 1 tsp coriander Or 2 drops doTERRA Coriander Oil

• 1/2 block of feta, crumbled

Method

1. Sauté leeks, garlic in 1 tbsp olive oil in a frying pan you can use in an oven (preheat to 180 degrees) Add mushrooms and capsicum and cook for another 2-3 minutes. Add sun-dried tomatoes.

2. Whisk eggs, milk, basil, coriander and parmesan together. Pour mixture over the sautéed vegetables evenly and crumble the feta on top. Simmer on low for 5 minutes. Bake in oven for 10-15 minutes until frittata is completely cooked through.

3. Serve with a large green crispy salad or some green vegetables and season accordingly.

Enjoy x