Breakfast frittata

A delicious savoury breakfast option with fresh ingredients.

  • 20 mins cooking
  • Serves 4
  • Print
Brought to you by ENSURE


Breakfast frittata
  • 1 medium potato (200g), sliced thinly
  • 6 scoops vanilla ENSURE
  • 5 eggs, beaten lightly
  • 2 tablespoons finely grated parmesan
  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 tablespoon lemon thyme leaves
  • 1 large zucchini (440g), grated coarsely
  • 40 grams mushrooms, sliced
  • 4 cherry tomatoes, sliced thinly
  • 100g low-fat ricotta
  • pesto, baby spinach leaves and toast, to serve


Breakfast frittata
  • 1
    Boil, steam or microwave potato until tender; drain.
  • 2
    Preheat grill.
  • 3
    Whisk Ensure and 2 tablespoons water until smooth, then whisk in eggs and parmesan. Heat half the oil in a 22cm ovenproof frying pan over medium heat. Add garlic, lemon thyme and zucchini; cook, stirring, for 4 minutes or until soft; cool slightly. Add to bowl with egg mixture.
  • 4
    Heat remaining oil in same pan. Add egg mixture to pan, swirling to evenly coat base of pan. Cook, without stirring, for 2 minutes or until the base of egg mixture is just set. Arrange mushroom, tomato, ricotta and potato over egg. Cover pan with a lid or foil; cook for 1 minute or until egg is almost set. Remove cover, transfer pan to grill; cook for 5 minutes or until golden and cooked.
  • 5
    Cut frittata into quarters; top with pesto and spinach. Serve with toast.


TIP If you don't have an ovenproof frying pan, cover the handle with several layers of foil to prevent it burning.

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