Breakfast Frittata – Breakfast on the Run!

Breakfast Frittata – Breakfast on the Run!

Author: Ingrid

This week I made a breakfast frittata using the guidelines of the Detox Program phase 1 (because I too had a hungry person in the house!).

It was super easy (pretty much made it up as I went along), delicious and nutritious and it’s a great breakfast for those people that are always on the go.


  • 6 eggs (whisked)
  • 1 handful of roasted pumpkin (previously cooked)
  • Half a zucchini (spiraled or chopped)
  • 1/2 bag of Coles Superfood stirfry (it has Kale, carrots, cabbage, wombok & broccoli )
  • 2 large handfuls of baby spinach
  • 3 large mushrooms (finely chopped)
  • 1 x red Chilli (finely chopped)
  • 1 small handful of cherry tomatoes (sliced in half)
  • You can add whatever herbs and spices you like.


  • Oven at 180C.
  • Stir fry the mushrooms and zucchini until soft. Add the chopped chili and superfood stir fry, cook 2-3 mins till softened. Add the baby spinach and cook till wilted.
  • Line the baking dish with the roasted pumpkin, stir in the cooked veggies and pour in the egg mixture. Softly swirl all ingredients around until it’s all mixed together.
  • Top with cherry tomatoes and bake for approx 30 mins in the oven.
  • Lightly shake the baking dish to see that the egg mixture has cooked/set, if it’s runny in the middle, cook for a further 5 mins.
  • Let it cool and then slice up into squares. This will keep in the fridge for up to 3 days in an airtight container.

See you at Bootcamp!


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