Breakfast Frittata

 Eggs are a fantastic protein source

and are known for keeping hunger at

bay for a long time. This recipe

makes a tasty change to boiled, fried

or poached eggs and can equally be

served for lunch or dinner with a


salad instead of for breakfast. To make the recipe dairy free use soya yoghurt instead

of dairy yoghurt. Unfortunately not suitable for vegans.



2 eggs

1 onion

Handful of chopped mushrooms

2 tomatoes sliced

pinch of black pepper

2 tablespoons of natural yoghurt (use soya if dairy intolerant)

2 tablespoons of water


Heat a little olive oil in an omlette pan, and add the onion and mushrooms. Cook gently

until softened. Add the tomatoes and cook for another few minutes.

Break the eggs into a bowl and add the yoghurt, water and pepper. Mix the ingredients

well. Pour the mixture over the vegetables mixing gently so that the egg mixture goes

underneath. Cook until the frittata is firm and light brown. To cook the top put the pan

under a medium grill for 4-5 minutes. Enjoy!





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Nutritionist consultations in St Albans and Welwyn Garden City in Hertfordshire. 01727 764 832