INGREDIENTS:
½ tsp coconut oil or garlic infused olive oil
3 eggs
1 courgette, spiralized
50g frozen peas
2 tbsp fresh chives, chopped
25g feta, diced
Pinch of salt, black pepper & chilli flakes
1 tsp cider vinegar
1 tbsp fresh herbs, I used basil
1 handful of kale, stems removed
A drizzle of melted coconut oil or garlic infused olive oil
Pinch of black pepper
1 portion of my refined sugar free, ketchup style sauce found here: http://www.nutritiouslynaughty.co.uk/tuna-fritters-steamed-broccoli-ketchup-style-sauce/
METHOD:
- Preheat the oven to 150oc and line a baking tray
- Mix the kale in a bowl with a small drizzle of oil and a pinch of black pepper, spread out on the baking tray and cook for 3-5 minutes until crispy but not browned
- Preheat the grill to a medium heat
- Melt the ½ tsp of oil in a frying pan over a medium heat
- Add the courgetti, peas, chives
- Whisk the eggs with the vinegar, salt, pepper and chilli flakes
- Pour the eggs over the veg and fry for 2-3 minutes
- Place under the grill for another 2-3 minutes until cooled through
- On one half sprinkle over the basil and feta before folding in half
- Serve with a side of crispy kale and my ketchup style sauce
Normally when I have eggs I use them to make frittatas full of potato or sweet potato. This Courgette, pea and feta frittata is the perfect light alternative. It is also low fodmap, Coeliac friendly, high in protein and low in carbs! I love crispy kale at the moment and I think it goes perfectly with this summery omelette. This recipe can be left to cool and eaten cold the next day.