One Pan Frittata - Recipe - Natural Nourishment

High protein, one pan frittata with roasted tomatoes, mushroom, feta cheese, and chicken.

Serves

Prep in

10 minutes

Cooks in

30 minutes

"The only recipe you'll ever need," - this was a direct quote from a very happy client after they made this for the first time.

It's simple recipes like this that are the foundation of sustained healthy eating habits. They take 15-30 minutes of effort on a chosen day & that's it!

In this recipe, you've got the perfect amount of protein, lovely gut-supporting fibre, slow-burning energy-stabilising carbohydrates, and great quality fat for satisfaction and hormone health. Did I mention it's also fabulously flavourful?

If you need to go dairy-free than omit the cheese & use 14 eggs instead of 10. You could even sub in a vegan cheese for the feta if you wish.

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Key Facts

Ready in 30 minutes
Super easy mid-week meal
Full of great quality fat for satisfaction & hormone health
High in protein & fibre

Ingredients

2 fist sized potatoes
2 large leeks or onions
200g mushrooms
300g cherry tomatoes
10 eggs
300g cooked chicken breast (I get mine from Swaledale Butchers) or tofu

200g cottage cheese (I get mine from Hollis Mead)
100g feta cheese
200g kale or another leafy green, shredded
1 teaspoon salt & lots of black pepper
2 teaspoons olive oil

Preparation

01

Preheat your oven to 190°C.

02

Quarter the potatoes, add to a pan with cold water & boil for 10 minutes until tender. Leave to steam dry.

03

Take a large heavy bottomed pan & add the sliced leeks, mushrooms, salt & pepper with a splash of water. Cover with a lid & let gently soften for 6-8 minutes stirring occasionally.

04

Whisk the eggs and cottage cheese to a smooth mix & break the feta into pieces.

05

Add the kale to the softened vegetables, re-cover with the lid & let it soften for 2 mins. Chop the potatoes & chicken into small pieces & add these to the pan. Let any excess liquid evaporate off at this stage. Add in the olive oil & stir to coat.