Baked Vegetable Frittata is the easy way to make frittata – just pour everything into a baking dish and pop it in the oven! It tastes like a crust less quiche, and it’s just as great fresh out of the oven as it is 4 days later.

INGREDIENTS

• 2 Cups Broccoli chopped
• 1.5 Cups Mushrooms sliced
• 2 Cups Zucchini sliced
• 8 Organic Eggs
• 1.5 Cups Coconut Cream
• 1 Cup Cherry Tomatoes halved
• 1/2 Cup Chopped Coriander leaves
• 2 Tbs Coconut Oil 2 Cloves Garlic
• 1/2 Cup Grated Goat’s Feta Cheese
• Salt / Pepper / Paprika to taste

METHOD

• Preheat oven to 200 degrees Celsius.
• Lightly grease a 5cm deep oven proof dish.
• Heat Oil in a frying pan over medium heat.
• Add garlic and vegetables.
• Sauté.
• Once tossed through and slightly cooked, put this into the baking dish and set aside.
• Crack 8 eggs into a separate bowl and add the Coconut Cream and whisk well.
• Add chopped Coriander and Cherry Tomatoes. Mix thoroughly.
• Pour over the vegetables.
• Grate the Goat’s Feta cheese over the top of the vegetables and bake in the oven for 30-35 minutes until the egg is cooked and the top is golden.
• Serve with a side salad drizzled with balsamic vinegar. [optional]