Frittata of Carrot, Broccoli & Tomatoes

Makes 4 Servings

Total Prep Time: 30 minutes


8 pastured eggs, lightly beaten

sea salt and black pepper

1 tablespoon olive oil

½ cup grated carrot

½ cup broccoli, chopped finely

½ cup tomatoes, diced

A small bunch of fresh herbs (basil or parsley or dill), finely chopped


Preheat oven to 350°F/180°C.

Season eggs with salt and pepper. Heat oil in an ovenproof pan over medium heat and add carrots and broccoli. Fry vegetables until they start to turn golden, then add in tomatoes and herbs, mix well. Spread out the vegetables evenly and pour in the egg mixture. Lower the heat and leave to cook until the eggs start to set around the edges. Transfer to oven and cook for 8-10 minutes. Do not overcook eggs. Remove from oven and serve warm.