If you are someone who is short on time when it comes to breakfast, then this easy-to-make anti-inflammatory frittata is for you. It is filled with protein, healthy fats, and vegetables helping you to feel fuller for longer.
Anti-inflammatory pumpkin and chives frittata (Serves 4)
8 free-range eggs
1/4 cup milk OR coconut milk
1 pumpkin, thinly sliced
1 tablespoon coconut oil
3-4 rashers of bacon, diced
3/4 cup mushrooms, sliced
1 cup onion, diced
2 cups of spinach
2 tablespoons fresh chives, chopped
1 teaspoon ground turmeric
1/4 teaspoon salt
1/4 teaspoon black pepper.
handful of rocket
Preheat oven to 180°C and line the baking dish with olive oil spray.
Dice pumpkin into thin slices and add to a baking dish.
In a large bowl, whisk eggs, coconut milk, coconut oil, chives, turmeric, salt & pepper, and set aside.
Heat a non-stick frypan over medium heat and lightly oil, and sauté bacon for 3mins. Sprinkle over pumpkin.
Respray frypan with olive oil, add mushrooms and onions, and lightly sauté. Add spinach, and lightly sauté. Once sautéed sprinkle over the baking dish.
Add whisked eggs mix to baking dish.
Cook for 30-35minutes.
Enjoy with a handful of rocket leaves.
Let's be honest, we all live busy lifestyles but we can all agree that with a little bit of preparation and structure to our weeks, things seem to run a lot smoother. That's why my partner and I like to cook this up on a weekday night. It makes those early starts a hell of a lot easier and it helps manage your blood sugar levels throughout the day too. It's crazy how starting your day with a quality serving of protein can help conquer your 3:30itis (you can trust me, I am an accredited practising dietitian).