Eggplant and vegetable frittata
Posted in Lunch and dinner, Recipes

Eggs are a fantastic source of protein which is one of the best ways to help keep your blood sugar levels stable and curb sugar cravings. Eggs are also one of the few foods that are a naturally good source of vitamin D, found in the yolk. Vitamin D is important for bone health and for boosting immunity. Eggplants are a good source of dietary fibre for bowel health, and B vitamins to boost energy levels. The purple skin of the eggplant is rich in the phytonutrient nasunin, a highly effective antioxidant, which protects your body from free radical damage.

 

1 Tbs olive oil
6 eggs
1 small eggplant, roughly diced
1 zucchini, sliced
1 green capsicum, roughly sliced
1 small red onion, roughly diced
Handful of cherry tomatoes
2 cloves of garlic, crushed
½ cup of crumbled low-fat feta

Heat oil in a large pan (with heat proof handle) over a medium-high heat. Add eggplant, zucchini, capsicum, onion and garlic and cook for around 8 minutes or until cooked through. Toss through tomatoes and cook for another 2-3 minutes.

Wisk eggs in a medium bowl and then whisk through cheese. Pour egg mixture over vegetables in pan. Turn heat down to low-medium and cook for a further 10 minutes or until cooked through.

Place frittata under a medium heat griller for around 5 minutes until golden brown.

Remove frittata from pan, cut into wedges and serve with a green salad.

Serves 4.