Veggie-curry frittata
1 round plate
  • 1 tbsp ghee
  • 1/2 onion
  • 1/2 courgette
  • 1/2 red pepper
  • 1/2 carrot
  • 100g mushrooms
  • 100g cherry tomatoes
  • Salt & pepper
  • 2 handfuls fresh spinach
Glaze
  • Basil, finely chopped
  • 6 eggs
  • 1dl almond milk (or alternative)
  • 1 cm ginger, finely chopped
  • 1 tsp curry powder
  1. Preheat oven to 180°.

  2. Chop the onions into small pieces and fry them in ghee in an ovenproof pan until they are glassy.

  3. Chop the courgettes, carrots, mushrooms and peppers, halve the tomatoes and add everything to the pan. Season with salt & pepper and fry for about 8-10 minutes. Then reduce the heat a little and add the spinach, stir.

  4. Mix eggs with finely chopped ginger, almond milk, curry powder and finely chopped basil. Then pour the glaze over the vegetables and allow to set for a few minutes.

  5. Put the whole pan in the oven and bake the frittata for about 15-20 minutes. The egg mixture should be firm. Then let it cool down a little and enjoy.

 
Balancing effect on:
Root chakra
Heart chakra
Sacral chakra
Balace your energy
Food for the soul
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