Recipes

Vegetable Frittata

  • Lunch
  • 1hr
  • x6

1

Preheat the oven to 200ºC.

2

Whisk eggs and milk together in a large bowl.

3

Add courgette, basil, prosciutto, parmesan, spices and 3/4 of the sun-dried tomatoes to the bowl and stir until combined.

4

Line a baking tray with parchment paper and pour the mixture into the tray.

5

Bake it for about 40 minutes and allow to cool.

6

Whisk olive oil and vinegar together in a small bowl.

7

Add rocket and remaining sundried tomatoes, toss until combined.

8

Top the frittata with the salad.

Ingredients

  • 10 eggs
  • 60ml milk
  • 1 courgette, grated
  • 20g sun-dried tomatoes, finely chopped
  • 25g basil, finely chopped
  • 60g prosciutto, finely chopped
  • 50g parmesan
  • Salt
  • 1 teaspoon of olive oil
  • 1 teaspoon of vinegar
  • 20g rocket

Benefits

  • Aim
  • Power
  • Strength
APPROVED BY NUTRITIONISTS OF FC BARCELONA APPROVED BY NUTRITIONISTS OF FC BARCELONA