I finally bought a wrought iron pan. If you’re on a health journey and have been working on your diet for a while, you maybe interested in other environmental factors including your cookware, like me.
So I was excited to start cooking things I could easily transfer into the oven without changing over the pan. You can use whichever oven proof pan you have. Something quick and easy? Frittata it is. Maybe you have always made one but if you haven’t (like how I hadn’t), keep reading. You can totally use any veggies that need to be used up and your gut benefits from the variety so do not get too hung up on the list below!
Since my dish was well balanced, it kept me full for ~5hours.
So what did I use?
- Ghee- 1 tbsp
- Garlic cloves (minced)- 2
- Bok choy (washed, dried and chopped)-170g. This is what I had but feel free to use kale, spinach etc and don’t get hung up on the grams
- Capsicum (washed and sliced/chopped)- 45g or half a yellow capsicum (feel free to use any colour and up to 1 whole)
- Kumara (washed, peeled and chopped)- 1 medium size/130g
- Eggs (free range & pasture raised if possible)- 8
- Feta (optional)- 35g
- Turmeric powder- 1/4 tsp
- Salt & pepper to taste- I used 3/4 tsp sea salt & some freshly cracked pepper
What to do?
- Prepare your veggies.
- Preheat oven to 180 degrees Celsius.
- Heat ghee in your oven proof pan and cook kumara on low for ~5mins. Stir 1-2 times.
- In the mean time, in a bowl, whisk your eggs together with turmeric powder, salt and pepper.
- Add garlic and capsicum to the pan and fry for a minute then add bok choy and fry for 2 minutes.
- Add the egg mixture, mix a little and let it cook for 5 minutes.
- Sprinkle feta cheese.
- Bake in the oven for 10-15 minutes (took 15 minutes for me but check from 10 minutes).
- Enjoy with a side of salad.
Tips:
- This could be any meal but breakfast and lunch are great.
- If you enjoy a bit of spice, you could add chopped chilli together with the garlic or add paprika/cayenne powder to the egg mixture.
