Description

This dairy-free vegetarian frittata recipe is honestly the best! Super light, tender and delicious! Packed with nutrients, is the perfect meal for any time of the day, whether is breakfast, lunch or dinner!

Ingredients

Scale

8 medium eggs

1 cup coconut cream

700-800 grams of butternut squash diced in 2cm cubes

1 onion sliced

1 medium zucchini diced in 2cm triangles

8 mushrooms sliced

5 sundried tomatoes sliced

1 cup spinach (approx. 30 grams)

1/3 cup of walnuts

Pinch of salt

Pinch of pepper

1 tsp oregano

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Instructions

Preheat the oven to 200C degrees
Line a baking tray with baking paper and a bit of olive oil, add the squash with a drizzle of olive oil, salt and pepper to taste and bake for approx. 40min until soft
In a pan in low heat, add a bit of olive oil and add the onion with salt to taste. Cook the onion in low heat for approx. 30 minutes until golden. You want to cook the onion slowly as the taste will be much better. Don’t try to rush this as the onion will taste much nicer if cooked slowly.
In another baking tray, add the zucchini and the mushrooms with drizzle of olive oil and a pinch of salt and bake for approx. 15 minutes
In a large bowl combine the eggs, coconut cream, pinch of salt and oregano. Once combined, add all the ingredients to the bowl
Line a 20 x 20 cm mould with baking paper, and pour the mixture. Bake for approx. 25min until cooked
Remove from the oven and serve hot. You can serve with a side of light green leafy salad.

Notes

You can use any leftover veggies you have instead of the ones listed in the ingredients list 🙂

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