Dairy Free and Gluten Free Vegetable Frittata

I love frittata, so I have been messing around with a few recipes and I came up with this one. It is really yummy and super simple to make.

What your need:

-Tsp of coconut oil

-1 cup pumpkin chopped into chunks

-1 small sweet potato chopped into chunks

-1 carrot chopped

-1 zucchini chopped into small pieces

-2 kale leaves roughly chopped and stalks removed

-1 tomato chopped

-1/2 cup peas

-8 eggs

-1/2cup coconut milk

-tsp turmeric powder

-2 tsp cumin powder

-tsp dried basil

-tsp dried smoked paprika

-tsp Himalayan sea salt

-tsp pepper

 

What you need to do.

1. Preheat oven to 180degrees.
2. Prepare and chop vegetables.
3. Boil a pot of water on the stove
4. Add carrots, sweet potato and pumpkin to boiling water and cook until vegetables are soft
5. While the vegetable are cooking on the stove, use the coconut oil to lightly grease an oven proof dish. I use a 28x21cm dish as pictured.
6. In a bowl mix together eggs, coconut milk, herbs, spices, salt and pepper.
7. Once vegetables are soft, drain the water and place the vegetables at the bottom of the oven proof dish.
8. Add remaining vegetables on top of the cooked vegetables.
9. Pour the egg mix over the vegetables in dish and then press vegetable down with a spatula to ensure there are no air bubbles.
10. Bake in oven for 45min
11. Once cooked leave to settle for 5 mins then serve and enjoy.

Amy xx