Breakfast
mediterranean
Ingredients
- ½ medium red onion, sliced
- 50g spinach, rinsed
- ~100g sundried tomato, oil drained
- 75g greek feta, crumbled
- 10 large eggs
- ⅓ cup soy milk
- 2 tsp extra virgin olive oil
- Salt and pepper to taste
Method
- 01
Preheat oven to 185 degrees celsius, placing the frittata dish in oven to pre-heat
- 02
In a bowl whisk together eggs & soy milk until combined. Lightly stir in salt and pepper.
- 03
To egg mixture add in red onion, spinach, & semi-dried tomatoes, ensuring everything is coated. Set aside.
- 04
After 3-5 minutes remove the frittata dish from the preheating oven, & place extra virgin olive oil into the dish. Ensure the bottom and sides of the dish are coated in oil.
- 05
Into the frittata dish pour in egg & vegetable mixture. Sprinkle feta over the top of the dish.
- 06
Place in the oven for 15-17 minutes, or until the frittata holds together when the dish is lightly jiggled.
- 07
Once removed from the oven, let cool for 5-10 minutes, then slice and serve! This dish can last in the fridge for up to 5 days, making it a perfect weekday meal prep.
