Superfood Frittata

8 free range eggs 

1 medium sweet potato (washed BUT not peeled), cut into small cubes

2 zucchinis, medium size washed and cubed 

1 small bunch of kale, washed and chopped 

1 bunch of small beetroots, cut in half or quarter. Keep the stalks and leaves and chop them up and add to the kale. 

1 head of broccoli, take out the stalk and chop up roughly 

1 cup of peas 

1/4 cup good quality Parmesan cheese

1 tsp oregano

1 tsp thyme

1 large clove of garlic, crushed

3 Tbspn Olive Oil

pinch sea salt

black pepper

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Preheat oven to at 180 C. Blanch all the vegetables (except beetroot) in boiling water for 5 minutes then drain. Cook the beets separate in a medium pan of water and bring to boil then simmer for 15 minutes.


Drain all vegetables.  Add to a large, deep sided oven proof pan vegetables, oregano, thyme, garlic, and olive oil.  Cook for 10 minutes, tossing over a few times.


Crack eggs into a bowl and add a pinch of sea salt, a good grind of black pepper and Parmesan cheese.  Whisk well and pour over the vegetable mix.  Give the pan a gentle shake making sure the egg mixture has spread all around the pan. Leave on heat for approx. 3 minutes then put into oven and cook until golden brown.


When done, take out and allow to cool a little before transferring to serving dish.



You can sprinkle an extra bit of Parmesan cheese and serve with a green salad.  Use a bit of olive oil and balsamic for dressing (50/50 of each).



Delicious!  approx 6 serves

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