Veggies for Breakfast: potato, silverbeet and feta frittata

It can be very overwhelming with the array of new health-related products, making all sorts of unrealistic claims about health and weight-loss. But often, the best approach in achieving your health goals is to start in the kitchen, by planning, shopping and cooking simple, healthy meals filled with vegetables, fruits, lean proteins, and smart carbs and fats.  

With that in mind, here's another quick and healthy recipe for my 'veggies for breakfast' mini series. This is a simple and healthy recipe, which will help you incorporate an extra serve or 2 of veggies into your day. Every little effort in the right direction helps, and this is an area that most of us are falling short. 

What you need: 

Serves 3-4, and can keep in the fridge for up to 5 days. 

2 medium potatoes, cooked (I used kipfler, but any are fine)

1 onion, thinly sliced

4-5 cups of thinly sliced raw silverbeet (can also use kale, spinach, or other leefy greens)

2 sprigs of parsley (can use dried herbs too)

1 tablespoon olive oil

6 eggs

dash of milk

100g feta

What you do: 

Heat the oven to 180°C.  

Cooking fresh greens from the garden. 

Heat oil in a large fry pan, when hot add onion and cook until translucent, then add sliced greens and parsley. Saute until soft, and add salt and pepper to taste. Place greens in a baking dish, top with sliced cooked potato and feta.

Cooked greens, topped with cooked potato and feta. 

Crack 6 eggs into a bowl, whisk with milk and pour on top of the veggies in the baking dish. Bake at 18°C for 15-20 minutes or until the eggs are fully cooked in the middle. 

Cooked frittata, packed with veggies and perfect for any meal of the day! 

Serve a slice with avocado and a green salad, for a nourishing meal anytime of the day. 

You can also use this recipe with any leftover vegetables you have, and any type of cheese.