14 Healthful Foods for February No. 1 - MINI FRITTATAS

These are one of my regular 'on the go' lunches. I love them because you can use any veg that you have available, whatever is in season and you can add herbs or garlic if you fancy. 

Mine today are made with carrot, shallot and broccoli. 

Since these are made with some root veg I have roasted the carrot (1 medium carrot chopped into small cubes) and shallot (2 small shallots, 1 for each ramekin), first with a little sesame oil, for 25 minutes in the oven at about 200 degrees (softer veg need less time - eg peppers only need 10-15 mins depending on your oven). I then added some finely chopped broccoli heads on top of this before covering with a large beaten egg (1 egg per ramekin). 

Back in the oven (now down to 180degs) for 15-20 mins. 


I make them the night before and pop them in the fridge once they've cooled down so that they are ready to go in the morning. 

If you don't have ramekins you can use a muffin tin (a little less cooking time required). You can literally put anything in these so they always vary. My fave is beetroot, sweet potato, tomato and garlic! 

They are packed with protein so filling and are good for a post workout lunch.