Red Onion & Zucchini Frittata

Red Onion & Zucchini Frittata

Red Onion & Zucchini Frittata

By: Lee Holmes

The most simple and delicious dish, the frittata can be browned under the grill (broiler) at the end if preferred.


Servings

2

Prep time

Cook time

Recipe


Ingredients

  • 1 tsp extra-virgin olive oil
  • 1 small zucchini, diced
  • 1 garlic clove, finely chopped
  • ½ red onion, sliced
  • 70g cherry tomatoes, halved
  • Small handful basil, torn
  • 4 medium eggs
  • Celtic sea salt & freshly ground black pepper, to taste

Method


  • Heat the oil in a small frying pan over medium heat.
  • Add the zucchini, garlic and onion, then cook for 5–7 mins until the zucchini is tender. Add the tomatoes and basil, then increase the heat to medium-high and cook for about 5 mins until the moisture has evaporated.
  • Whisk the eggs in a large bowl, then season with salt and pepper. Add the zucchini mixture and stir to combine.
  • Pour the mixture back into the pan and cook over medium heat until the eggs are set. Serve.

  

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Lee Holmes

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.

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