Frittata with courgette, tomato, mozzarella cheese and olives.
Since I remember eggs were always an important part of my family’s diet and I could not imagine a Saturday or Sunday breakfast without them. Eggs are good for you and your diet as they contain lots of high-quality proteins. On top of that, each egg is full of vitamins, minerals, good fats and other nutrients. Eggs are filling so by eating them for breakfast you will not only provide a great source of fuel for your body but will also feel full for longer.
Eggs can be prepared in a lot of ways but frittata is one of my favourites, as it allows me to combine the goodness of eggs with the goodness of vegetables. With that being said I have to admit that a couple of years back I was afraid to prepare it thinking that the process will be extremely time-consuming – oh how wrong was that. And really with frittata – possibilities are endless – you can use different veggies depending on your liking, you could also use rice and/or meat – you’re the boss here:)
See what ingredients I used for this one – I usually add what I have available in my kitchen.
- 3 eggs
- 1 small courgette
- 1 tomato
- 60g of mozzarella cheese
- 5 black olives
- coconut oil
- salt and pepper
- Peel courgette.
- Chop courgette, tomato, olives and mozzarella into smaller pieces.
- Put aside.
- Whisk eggs until frothy.
- Add chopped veggies.
- Season with salt and pepper.
- Heat the coconut oil in a pan.
- Add the mixture.
- Keep in the pan for around 10 minutes until eggs are set.
And that’s it – isn’t that easy:)