A healthy and delicious breakfast for when you’ve got a little extra time in the morning. It’s packed with spring vegetables and we’ve included leftover new potatoes and a feta for extra flavour. This frittata will definitely keep you full till lunch as eggs have been shown to be one of the best breakfasts. You can also save this for your breakfast for the next couple of mornings or have it for lunch.
Drizzle of olive oil
5 branches of purple sprouting broccoli, sliced in half lengthways and roughly chopped
1 clove garlic, finely chopped
200g leftover new potatoes, sliced or roughly chopped
Large handful or 70g frozen peas
5 eggs, beaten
3 spring onions, outer layer and stalks removed, cut into thin slices
Pinch of salt and pepper
50g feta, crumbled
Watercress or spinach
The Food Doctor pitta breads
In a pan over a medium-high heat add a drizzle of olive oil.
Add the chopped broccoli and garlic and cook for 3-5 minutes, then add the leftover new potatoes and peas and cook for a further 5 minutes.
In a jug or bowl, combine the beaten eggs, spring onion, salt and pepper, and give it a good stir.
Pour the egg mixture over the vegetables in the pan and swirl to fill the spaces.
Allow the eggs to cook for a few minutes until set on the bottom, then sprinkle over the feta. If you’ve got a frittata pan then you can flip the eggs or if not then you could place the pan under the grill for a couple of minutes to allow it to set on top.
- Serve the frittata with fresh watercress or spinach leaves, parsley and toasted The Food Doctor pitta bread.