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BEAT THE RUSH FRITTATA

Prep Time: 15 min
Cook Time: 25 min
Serving Size: 6
  • Gluten Free 
  • Dairy Free 
  • Freezer Friendly
When mornings are busy it can be really hard to eat a proper breakfast. Some meal prep at the beginning of the week makes it easy to ensure there is breakfast for every day. This frittata is quick and easy to make, lasts for up to 5 days in the fridge and even longer in the freezer. Makes a great lunch as well!
INGREDIENTS
METHOD
TIPS & NOTES
  • 8 eggs
  • 2 sprigs of rosemary (removed from stem)
  • 2 cloves garlic (crushed or finely diced)
  • 1 bunch silverbeet (finely diced)
  • 1/2 pumpkin (chopped into 1cm pieces)
  • 3 spring onions (finely chopped)
1.  Preheat the oven to 200℃ fan-forced. 
2.  Place the rosemary, garlic, silverbeet, pumpkin & spring onions into a medium sized baking dish.
3.  Beat eggs in a separate bowl & pour on top of the vegetables.
4.  Bake in the oven for 25-30 mins or until cooked through.
5.  Cut into 6 squares and store in the fridge.
  • Colic Baby Friendly:
    - Use only the green tops of the shallots (spring onions) or omit completely.
    - Omit garlic and mix in 1 tablespoon garlic infused extra virgin olive oil with egg mixture instead for taste.
  • Eat with some fresh greens and avocado for breakfast or lunch.

BEAT THE RUSH FRITTATA

Prep Time: 15 min
Cook Time: 25 min
Serving Size: 6
  • Gluten Free 
  • Dairy Free
  • Freezer Friendly
When mornings are busy it can be really hard to eat a proper breakfast. Some meal prep at the beginning of the week makes it easy to ensure there is breakfast for every day. This frittata is quick and easy to make, lasts for up to 5 days in the fridge and even longer in the freezer. Makes a great lunch as well!
INGREDIENTS
METHOD
TIPS & NOTES
  • 8 eggs
  • 2 sprigs of rosemary (removed from stem)
  • 2 cloves garlic (crushed or finely diced)
  • 1 bunch silverbeet (finely diced)
  • 1/2 pumpkin (chopped into 1cm pieces)
  • 3 spring onions (finely chopped)
1.  Preheat the oven to 200℃ fan-forced. 
2.  Place the rosemary, garlic, silverbeet, pumpkin & spring onions into a medium sized baking dish.
3.  Beat eggs in a separate bowl & pour on top of the vegetables.
4.  Bake in the oven for 25-30 mins or until cooked through.
5.  Cut into 6 squares and store in the fridge.
  • Colic Baby Friendly:
    - Use only the green tops of the shallots (spring onions) or omit completely
    - Omit garlic and mix in 1 tablespoon garlic infused extra virgin olive oil with egg mixture instead for taste.
  • Eat with some fresh greens and avocado for breakfast or lunch.

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