Recipe – Egg Frittata

As part of our healthy summer recipes we give you the egg frittata that packs some serious flavour.

This delicious dish is super healthy, has a great balance of protein sources and can be had for breakfast, lunch or dinner. Simply mixed up a green salad on the side and you will have a delicious balanced meal that will be a fan favourite for sure. Recipe makes four to six servings depending on your appetite.

So, what do you need?


10 Whole Eggs

Turkey Mince 500g

Spinach 250g

Fennel Seeds 2 tsp

Paprika 2 tsp

Mushrooms 100g

Goats Cheese 25g

Asparagus 100g

Chickpea Flower ¼ cup

Baking Powder 1 tsp


Pre-heat your oven at 180 deg.

In a frying pan, cook the turkey mince and add 2 tsp of both the fennel seeds and paprika. Toss in the spinach so it wilts down. Drain off the excess liquid and set aside.

Cut the asparagus into 1-inch pieces and set aside.

Wisk 10 eggs in a large bowl with 1 tsp on baking powder and ¼ cup of chickpea flour.

Lightly spray a large baking dish with extra virgin olive oil spray and add the meat and spinach mix. Add the mushrooms and asparagus pieces evenly. Pour over the top the egg mixture and crumble the goats cheese on top.

Place in the oven and bake at 180 deg for 40 minutes or until a knife comes out clean.

Serve on the plate with a mixed green salad and you have a fantastic meal the whole family with love.

Marcos per serve (6)

Cal 300 Pro 30.1g Carb 5.3g Fat Total 20g

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