Frittazza

Frittatas are a favourite dish amongst families. This particular recipe is ideal when you are craving for pizza but have a die-hard commitment to keeping things clean and healthy. All the flavours are there, just without the crust! And of course, packed with highly bioavailable egg protein, it’s a winner for breakfast, lunch or dinner. 

 

Ingredients

  • 12 organic eggs
  • 35g goat’s feta
  • Extra virgin olive oil for sautéing 
  • ½ brown onion, peeled and sliced
  • 100g bocconcini or buffalo mozzarella, sliced
  • 50g semi sun-dried tomatoes, halved lengthways
  • 5 pitted Kalamata olives, sliced
  • 8-10 fresh basil leaves
  • A pinch dried chilli flakes
  • Sea salt and black pepper to taste

Method

  1. Preheat oven to 180°C.
  2. Crack eggs into a mixing bowl and beat. Add the feta and season with salt and pepper. Set aside.
  3. Heat a little olive oil in a deep oven proof frying pan approximately 28cm diameter. Add the onion and sauté for 3 minutes or until translucent.
  4. With the frying pan still on medium heat, pour the egg mixture on top. Arrange the bocconcini (or buffalo mozzarella), sun-dried tomatoes, olives and basil leaves on top. Sprinkle with chilli flakes.
  5. Transfer pan into the oven and bake for 20 minutes, or until eggs are cooked through.
  6. Remove from oven and allow to cool slightly before serving.

Nutritional Information

Per Serving (recipe serves 4)

1848.1kJ
Energy
(441.7Cal)
35.5g
Protein
30.3g
Fat
11.8g
Carbs
4.5g
Fibre