Rainbow Frittata

So, do you know how important it is to add colour to your diet? To eat a rainbow EVERYDAY? Well, all those different colours contain different phytochemical each with a different benefit that supports and helps protect your - immune system. So by eating a rainbow you are looking after and supporting your immune system which is your first line of defence in keeping you healthy. Make sense? Your god bacteria in your gut feed off these different food and help keep you happy and healthy. The national guidelines suggest that we have 5 daily portions of fruit and vegetables and thats because they felt this was an achievable number but in reality we actually need to aim for around 10!!!

This is a really nice way you can try and get as much colour into a meal as possible as I've pimped the frittata with as many colours, herbs and spices as I could. Feel free to swap and changed vegetables in this recipe as is is very forging just try and get as many colours as you can

Recipe -

• 2 small sweet potatoes or one large (chopped into bite size pieces)

• 1 courgette ( chopped into rounds)

• 1 red pepper (chopped into bite size pieces)

• 2 pre cooked beetroots - chopped into cubes

• 1 leek- finely sliced

• 3-4 mushrooms- finely slices

• handful of tender stem broccoli (5-6) - chopped

• asparagus  - one pack (8-10) - chopped

• a few sprigs of thyme8 eggs - beaten

• Crumbled feta (optional)

  26 cm pan or smaller 

Put the courgettes, sweet potato and red pepper into a oven dish and season with salt, peppers and thyme leaves - bake in the oven for 30-40 minutes until cooked through and slightly charred. Take out and leave to the side to cool

I cook the broccoli and asparagus on a dry pan to get a charred flavour for 5-10 minuted or you could steam - set aside.

In a pan sauced one leek and the mushrooms with 1.5 tsp of garlic granules, salt and pepper, 1 tsp of turmeric and 1 tsp of paprika and 2-3 sprigs of thyme leaves.

Whisk 8 eggs into a bowl and add all the other ingredients.

Add to a pan and cook on low for about 10 minutes and then transfer to the oven for 5 minutes for the top can cook.