This delicious frittata combines many elements from the nutrient-rich Mediterranean Diet. It is easy to make and full of nutrition. This recipe will serve 2, but any extra can be covered and stored in the fridge for later.
Ingredients
6 omega eggs
115g feta cheese, cut into cubes
200g young spinach leaves
1 onion, thinly sliced
1/2 courgette, thinly sliced
40g black olives, pitted and halved
1 tbsp coconut oil
12 vine-ripened cherry tomatoes
Handful of basil leaves
Method
Lightly beat the eggs in a bowl, until you have a fluffy consistency. Season with a little salt and pepper and set aside.
Warm the coconut oil in a pan and fry the chopped onion until soft, or for around 5 minutes.
Add the olives, tomatoes, courgette and spinach to the pan and mix together. You can either halve the cherry tomatoes, or leave them on the vine. Try a combination of both, to find the presentation you like best!
Take your beaten eggs and pour them over the top of the mixture.
Scatter the feta cubes and basil evenly on top and cook for a further 5 minutes on a medium heat.
Heat your grill and place the pan under the heat for about 3 minutes, until the top turns golden.
Serve with a garden salad and enjoy!