I love frittata’s… especially this tomato, pepper, rosemary & basil frittata. They are so easy to whip up, they are healthy and they are perfect for a delicious meal. I like to make them and eat them for breakfast, lunch or dinner (with frittata’s there are no rules)… they are also amazing served for brunch.
Like I said, there are no rules when it comes to frittata’s… and so you can experiment with lots of different flavour combinations, but here is one of my favourite flavour combinations to make!
Tomatoes, peppers, rosemary and fresh basil go so well together – and when cooked into a frittata they are even better!
This recipe is naturally sugar-free, dairy-free, gluten-free, grain-free and is suitable for anyone following a vegetarian, Paleo or Banting diet. This frittata makes a tasty and nutritious meal – it contains good protein, healthy fats and good carbs.
Here’s what I like to use…
-2 eggs (or 3 if you are very hungry)
-1/2 large red bell pepper
-1/2 large orange bell pepper (can use red instead)
-1 cup cherry tomatoes
-10 to 20 fresh basil leaves
-1/2 teaspoon dried rosemary
-1 teaspoon cold-pressed macadamia nut oil (or another cooking oil)
-cracked black pepper
(serves 1 or 2)
Here’s how I make it…
-chop the red & orange bell peppers and the cherry tomatoes
-roughly chop the basil leaves
-sautee the peppers, tomatoes, basil and rosemary together in a pan with the oil, sea salt and cracked black pepper
-whisk the eggs together in a bowl
-when the veggies are cooked, pour them into the bowl with the eggs and mix into the eggs
-pour the egg & vegetable mixture back into the pan and cook the first side (can use a lid on the pan to speed up process)
-when the first side is cooked, flip the frittata over and cook the second side (this side will cook faster
-when cooked, slice like a pizza (optional – but it’s fun to eat this way) and serve with extra fresh basil leaves (optional)
-eat fresh & enjoy every bite!
Made with love by Liezl Jayne xo