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    Wholefoods chef shares her secret one-pan veggie frittata recipe that costs just $3.25 per serve 

    The perfect Friday night dinner: Wholefoods chef shares her secret one-pan veggie frittata recipe that costs just $3.25 per serve

    • Nutritionist and chef Lee Holmes has shared one of her easy dinner recipes 
    • The ‘Green Eggs No Ham’ dish is described as a ‘fool-proof’ nutritious option  
    • It’s also affordable to make at $3.25 per serve and serves six people 

    Lee Holmes, the Sydney-based cookbook author and founder of Supercharged Food

    A nutritionist and wholefoods chef has shared one of her go-to easy frittata recipes that serves six and costs just $3.25 a slice.  

    Lee Holmes, a Sydney-based cookbook author and founder of Supercharged Food, said her Green Eggs No Ham recipe is perfect for times when she can’t decide what to make and describes it as a ‘fool-proof, easy meal with a big hit of vegetables’.     

    ‘What I love about frittatas is that you can easily mix and match ingredients and basically use whatever you have sitting in your crisper drawer or even use frozen vegetables,’ she wrote on her blog. 

    ‘Having a couple of packets of snap frozen vegetables in your freezer will still make this recipe work too. Stock up on edamame peas, spinach, broccoli and green beans and you’ll have handy healthy ingredients to throw into the mix. 

    Green Eggs No Ham: A nutritionist and wholefoods chef has shared one of her go-to easy frittata recipes that serves six and costs just $3.25 a slice

    Green Eggs No Ham: A nutritionist and wholefoods chef has shared one of her go-to easy frittata recipes that serves six and costs just $3.25 a slice

    ‘I usually pair a slice for dinner with some greens and a side of smashed root vegetables, then we store the remainder in an airtight container for the following day. I call it supercharged stockpiling.’

    She also uses leftover slices to pack for lunches, another dinner option, or snacks. 

    To start, Lee whisks six eggs in a bowl and adds two cloves of chopped garlic, a handful chopped herbs (mint, parsley, rosemary, coriander, thyme and basil) and a splash of oat milk (or milk of choice).

    Then she heats a tablespoon of olive oil in a buffet pan and sautés a handful of kale, sprinkles in chili flakes and adds in two cups of frozen minted peas on a gentle heat. 

    Recipe: How to make Lee Holmes’ delicious Green Eggs No Ham Frittata 

    Ingredients 

    6 eggs 

    2 garlic cloves chopped 

    handful chopped herbs (she uses mint, parsley, rosemary, coriander, thyme and basil)

    splash of oat milk (or milk of choice)

    1 TBS olive oil  

    pinch chili flakes 

    2 cups frozen minted peas 

    6 small truss tomatoes halved 

    ½ cup goat’s cheese or feta 

     handful of kale

    Method

    Whisk eggs in a bowl and add garlic, herbs and milk

    Heat oil in a buffet pan and add kale, sautéing for a couple of minutes then sprinkle with chili flakes

    Stir through the peas on a gentle heat

    Add egg mixture to the pan and add tomatoes and cheese

    Cook over a low to medium heat for 8-10 minutes or until almost set

    Place under a grill for 3-5 minutes until puffy on top

    Serve with fresh greens   

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    She then adds the egg mixture followed by six small halved truss tomatoes and half a cup of goat’s cheese (or feta) and cooks over a low to medium heat for eight to 10 minutes. 

    To finish, she places the near-set mixture under a grill for three to five minutes until puffy and serves the finished meal with fresh greens. 

    ‘Another little tip from me, make this recipe in a muffin tin, and when cooked they can be stored in the fridge for four to five days,’ she added. 

    ‘Enjoy it hot or cold and in any kind of weather.’

    How can you repurpose your leftover food into meals? 

    By Laura House for Daily Mail Australia  

    1. MAKE A HEARTY SOUP

    ‘Soup is an excellent way to use up leftover vegetables. Whether you have leftover carrot, potato, tomato or greens, throw them all into your next soup,’ Lee said.   

    ‘If you’re looking for inspiration, try my Oven Baked Veg and Garlic Soup, Cauliflower and Pumpkin Soup or my Sweet Potato, Broccoli and Ham Soup. There is soup for just about every occasion.’

    'Soup is an excellent way to use up leftover vegetables. Whether you have leftover carrot, potato, tomato or greens, throw them all into your next soup,' Lee said

    ‘Soup is an excellent way to use up leftover vegetables. Whether you have leftover carrot, potato, tomato or greens, throw them all into your next soup,’ Lee said

    2. CREATE A BAKED VEGETABLE BOWL 

    You can create a nutritious and flavourful vegetable bowl with just about anything in your veggie crisper. 

    ‘While this one sounds a little fancy, it’s just a bowl filled with deliciously nourishing ingredients you have lying around,’ Lee said. 

    ‘These flawless bowls are bouncing with whatever vegetables you have leftover, any protein you like, grains, greens, nuts and seeds. Everything and anything goes.

    You can create a nutritious and flavourful vegetable bowl with just about anything in your veggie crisper

    You can create a nutritious and flavourful vegetable bowl with just about anything in your veggie crisper

    3. WHIP UP A BONE BROTH  

    ‘If you’ve roasted an entire chicken, turkey, pork, lamb or fish, and have too much leftover, why not cook it into a warming broth?’ Lee advises. 

    Whenever I have leftover chicken, I’ll throw it into my slow cooker with celery, carrots and spices to make a gut-healing broth. Depending on the week, I’ll either portion it out into containers and keep it in the freezer or just store it away in the fridge and drink it as is.’

    Bone broth is one of the most nutritionally dense additions to the diet, with benefits including digestive health, skin health due to collagen, stronger immunity and bone nourishment.  

    4. FIRE UP A FAMILY PIZZA 

    ‘If you’re looking to healthify your favourite food, why not turn your leftover eggplant, wrap, sliced sweet potato or mushroom top into a pizza base?’ Lee writes. 

    ‘I love spreading tomato sauce over any of these vegetables, adding leftover veg, some cheese and protein and baking it in the oven for 10-12 minutes.’

    You can also make your own base and top with leftover vegetables or spread them over a gluten free pizza base. 

    'If you're looking to healthify your favourite food, why not turn your leftover eggplant, wrap, sliced sweet potato or mushroom top into a pizza base?' Lee writes

    ‘If you’re looking to healthify your favourite food, why not turn your leftover eggplant, wrap, sliced sweet potato or mushroom top into a pizza base?’ Lee writes

    5. PESTO 

    According to Lee, a delicious pesto can be made with any dark green vegetable or herb including spinach, coriander, kale, basil and mint.

    ‘Just blend up your herbs, olive oil, lemon juice, garlic and some salt and pepper. I use pesto as a dip or add it to my pasta, salad or protein of choice,’ Lee said. 

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