Herby Roast Veg Frittata

Herby roast veg frittata — my go-to packed breakfast. Full of fibre and protein, easy to batch cook, and holds up well in the fridge for a few days.

By @the_breakfast_room

Original recipe source

Cook time: 50 minutes

Servings: 4

Ingredients

• 1 courgette
• 1 red pepper
• 1 orange pepper
• 0 olive oil
• 0 salt
• 0 pepper
• 2 large handfuls spinach
• 6 eggs
• 0 salt
• 0 pepper
• 2 large handfuls spinach
• 0 roast veg
• 1 large handful herbs
• 2 tbsp or 100g cheese

Instructions

1. Chop the courgette, red pepper, and orange pepper. Roast the chopped vegetables with olive oil, salt, and pepper at 200°C for 20–25 mins, until golden and soft.
2. Wilt the spinach in a pan and squeeze out the excess liquid.
3. Whisk the eggs with a good pinch of salt and pepper.
4. Mix in the spinach, roast veg, herbs and cheese — I usually go for feta, but used ricotta here as it needed using up.
5. Pour into a lined dish and bake at 200°C for around 25 mins, or until set and golden on top.
6. Great warm or cold, and easy to slice up and take with you for breakfast on the go.