VEGGIE FRITATA

Breakfast
Written By Christina Padula

Great for breakie on the go or work/school lunches.

Servings: 3

Prepping Time: 5 min

Cooking Time: 15 min

Ingredients

  • Assortment of seasonal vegies:

  • Carrot

  • Zucchini

  • Rocket and/or spinach

  • Capsicum

  • Broccolini

  • Gevity bone broth body glue

  • Salt

  • Olive oil, ghee or butter

  • 9 eggs

Directions

  1. Dice vegies.

  2. Sautee vegies in olive oil/butter/ghee.

  3. Add 1 tbsp of bone broth to the sauteed mixture.

  4. Beat 9 eggs, add salt (milk optional)

  5. Pour the beaten egg mixture over the sauteed vegies (evenly) so you cover the circumference of the pan.

  6. Cook on the stove for a few mins on low heat.

  7. Finish in the oven for about 10 mins at 160 degrees (fan-forced).

NOTES

Divide this up into 3 portions and eat across 3 meals. Could be served with a clean relish (no fillers or sugars).

Christina Padula
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