Eating this low carbohydrate, protein and fibre-rich breakfast will keep you feeling full for hours, making it perfect for a rest day.
Health Benefits
This recipe is a great source of vitamin A, an antioxidant that can aid you immune system by reducing the damage caused by free radicals in your body.
Expert Tips
some chorizo or spicy nduja would also work great in this recipe!
Equipment
Non-stick oven-proof pan
Oven
Ingredients
1tbspCoconut oil
1cloveGarlic(peeled and chopped)
½Red onion(peeled and chopped)
1Red chilli peppers (deseeded and chopped, optional)
½Red bell pepper(deseeded and finely chopped)
½Yellow bell pepper(deseeded and finely chopped)
1handfulBaby spinach(washed)
1handfulKale(washed and roughly chopped)
5Free-range egg(beaten)
½tbspPaprika(ground)
1tspCumin(ground)
½tspSalt
½tspGround pepper
60gFeta cheese(or mozzarella cheese)
2
Instructions
Preheat the oven to 190°C.
Heat the coconut oil in a non-stick oven-proof pan over high heat.
Add the garlic and onion and fry for 2 minutes, stirring regularly. Tip: At this stage, you can add in the optional chilli if you fancy a bit of spice.
Next add in the chopped peppers, spinach and kale and cook for another 2 minutes.
Spread the ingredients around the pan then pour in the beaten eggs and spread evenly. Add the paprika, cumin, salt and pepper and mix in.
Sprinkle the feta or mozzarella evenly over the top then transfer the pan to the oven for 5 minutes until the top of your frittata is set and the cheese is melted.