Today our hero ingredient is the humble Egg.
Watch this clip for some of the wonderful nutritional benefits of eggs and what kind of eggs are best for us and why. Click on the image below to watch now!
Roasted Vegetable and Basil Frittata
- 8 eggs whisked and seasoned with Celtic sea salt and cracked
- 1tbsp. of ghee
½ onion (sliced)
½ cup of sweet potato, peeled, sliced and steamed (don’t overcook)
½ cup of broccoli florets steamed (don’t over-cook)
½ cup of basil leaves roughly torn by hand.
Jo’s tips: A frittata makes a great breakfast, lunch or dinner, and is a great way to use up leftover roast or steamed vegetable from another meal.
Pre-heat oven to 160oC.
In a large sauté pan, melt the ghee and sauté the sliced onions for 2 minutes.
Add the sliced potato and sauté for a minute on each side, and then add broccoli and sprinkle over the basil. Pour over the egg mix and gently lift the contents of the pan so the egg mix can spread over the base of the pan. Allow the egg mix to slowly set, and then finish in either a pre-heated oven or under a grill. If using an oven, make sure the handle of the sauté pan is heat proof.
Serve hot or cold, with or without a mixed green salad for lunch or dinner. Left overs are wonderful for breakfast.