Few other recipes tick so many boxes as a breakfast option as this green vegetable frittata.
Those of you that follow my Instagram account will know that breakfast is not my strong point. Not being a breakfast or morning person means I either grab a protein smoothie or rely on something that has been prepared in advance. This frittata makes the perfect prep ahead option.
It's high in protein which stops sugar cravings later in the day and provides tons of nutrients from the various green vegetables within it.
The recipe is versatile, most vegetables go and the type of cheese can be swapped pretty easily too.

Ingredients to make 8 slices (1 slice with a side or 2 slices on their own are the ideal portion)
12 eggs, lightly beaten
150g asparagus, roughly chopped, woody ends discarded
sliced florets from half a head of broccoli (150-170g)
150g frozen peas
two large handfuls of spinach (100g approximately)
125g of feta
two teaspoons of rapeseed oil or a knob of organic butter
sea salt and freshly cracked black pepper
grated zest of half a lemon

Method:
Preheat a grill to medium.
Heat the oil or butter in a frying pan over a medium heat, add the broccoli, asparagus and peas and cook for 5 minutes until the vegetables begin to soften. Season well with sea salt and freshly cracked black pepper.
Stir in the spinach, season again and grate over the zest of half a lemon. Cook for another minute until the spinach wilts.
Pour in the eggs and give the mixture a stir to evenly distribute the vegetables. Cook on a medium heat until the edges are firm (the centre will still be liquid), approximately 10-15 minutes.
Crumble the feta over the top and transfer the pan to under the grill. Grill for 10 minutes until the egg mixture is firm and the feta turns light golden around the edges.
Remove from the pan and either eat immediately or slice it up, allow it to cool and refrigerate.
The frittata keeps well in a fridge for up to 3 days.