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Ingredients (2 serves)
1-2 tbsp tuscan seasoning
1 tbsp olive oil
1 head broccoli, florets chopped
1 capsicum, chopped finely
1 onion, diced
1 head bok choy or spinach, chopped finely
1 carrot, chopped finely
1/4 cup sun-dried tomatoes, sliced
Pre-heat oven to 180 degrees and pre-line a quiche tray with baking paper.
Heat the olive oil up in fry pan and saute the onions and carrots until light brown. Add in the broccoli, capsicum, bok choy and stir to combine for 5-7 minutes.
Pour the vegetable mix into the frittata tray. Whisk the eggs and pour on top of the vegetable mixture evenly then sprinkle with the tuscan seasoning and the sun-dried tomatoes. Garnish with parsley then place in oven for 15-20 minutes until the egg is cooked.