Veggie Frittata

Lyn Green | @f45_nutritionist_lyngreen by Lyn Green | @f45_nutritionist_lyngreen 8 October 2018

This energy-boosting bake is grain-free, low in carbs and nut-free with added True Protein Turmeric to help ease digestion

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Veggie Frittata

Serves 4


4 cups kale, chopped
2 cups mushrooms, chopped
1 zucchini, peeled
2 carrots, peeled
12 organic eggs whisked with 1 tsp True Protein Turmeric, 1 tsp cumin, 1 tsp paprika and 1 tbsp dried Italian herbs
500g sweet potato rounds tossed with 1 tbsp extra virgin olive oil
1 cup shredded vegan cheese


1. Pre-heat the oven to 180°C/350°F.
2. Layer the ingredients one at a time. Start with the kale first, then the mushrooms, zucchini and carrot mixed together for layer two, the egg mix for layer three, the sweet potato for layer four and shredded cheese on top.
3. Bake in the oven for 30 minutes until cooked through.

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