So despite following a largely plant based diet, I also believe that a varied diet help to provide a wide range of nutrients. Eggs are a great source of protein and contain a variety of micro nutrients including zinc, Vitamin A, D and E. I tend to eat poached eggs once a week and these or boiled eggs would the healthiest option for cooking eggs. However one of my sons is not a huge fan of eggs, but will enjoy them in a frittata so this is the next best thing! It also makes a great base for all sorts of ingredients, including smoked salmon & any range of vegetables, herbs & spices. My son likes pesto so a frittata with loads of veg, pesto & feta also goes down well. There are a number of varieties you can make. You can even add butternut squash, chilli, and chickpeas for added fibre.  It also makes a great gluten free lunch option served with a big fresh salad. It is very tasty, simple to make, and is something you can make and store for a few days in the fridge.

Ingredients

2 onions finely diced
2 garlic cloves crushed
Small bowl frozen peas
Large handful chopped parsley
6 eggs
Salt & pepper to taste
Smoked salmon (approx. 80g)
Grated parmesan (optional)

Method

Preheat oven to 180C

Cook onions & garlic gently in a little olive oil & water until soft

Add peas & cook until soft

Stir through parsley & season

Beat eggs & stir in vegetable mixture & smoked salmon

Transfer to a lightly greased baking dish (with olive oil)

Sprinkle with parmesan (optional)

Bake until cooked (approx. 30 mins)