Recipes
Vegetable Frittata
- Lunch
- 1hr
- x6
1
Preheat the oven to 200ºC.
2
Whisk eggs and milk together in a large bowl.
3
Add zucchini, 15 g of sun-dried tomatoes, basil, prosciutto, Parmesan (if using) and spices to the bowl and stir until combined.
4
Line a baking tray with parchment paper and pour the mixture into the tray.
5
Bake it for about 40 minutes.
6
Whisk olive oil and vinegar together in a small bowl.
7
Add arugula and remaining 5 g of sundried tomatoes, toss until combined.
8
Let cool for a few minutes.
Ingredients
- 10 eggs
- 60 ml milk
- 1 zucchini
- 20 g sun-dried tomatoes
- 25 g basil
- 60 g prosciutto
- 50 g Parmesan
- 1 teaspoon of olive oil
- 1 teaspoon of vinegar
- 20 g arugula
Benefits
- Aim
- Power
- Strength
