Dinner,  Foods For Health,  Lunch

Zucchini, Carrot & Tomato Frittata – Lunch or Dinner???

OHere’s a quick & simple healthy frittata that anyone can make for dinner & take the left overs for lunch the next day. Enjoy with a fresh garden salad…..I’m sure the kids will even give it a try?!


  • 1 Tbsp coconut oil
  • 1 onion, cut into small wedges
  • 1-2 garlic cloves, crushed
  • 3 eggs
  • 2 egg whites
  • 1 zucchini, grated
  • 2 carrots, grated
  • 2 tomatoes, chopped
  • pepper
  • 1 Tbsp basil leaves, shredded


  1. Heat oil in large non-stick frying pan, add onion & garlic, & saute for 5mins.
  2. Beat eggs & egg whites together in bowl, then pour into frying pan. using a spatula, pull the egg mixture from the sides into the centre of pan, allowing the uncooked egg to take form.
  3. Once the base is slightly set, add the grated zucchini, carrots & tomatoes. Add pepper to taste & continue to cook over a low heat until eggs are set to personal preference.
  4. Sprinkle with basil, cut the frittata into quarters & serve.


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