Spring has sprung in London, so as part of my ’30 Ways to Goodness’ collaboration with Blue Diamond, I’ve created this seriously delicious-yet-healthy recipe using a range of fresh and tasty vegetables; this is a super quick and easy dish which requires virtually no accomplishment or finesse in the kitchen, and delivers a punch of health, flavour and goodness! Click MORE to get the ‘Why’ and ‘How To’ for this, my Spring Veggie Frittata!
Vegetables are low fat, low calorie foods with high nutritional value, and aside from being vitamin and mineral rich, contain all sorts of bonus cancer-fighting compounds – especially cruciferous vegetables, such as spinach, bok-choi, cabbage, broccoli and cauliflower, some of which we’re using in this recipe! Additionally, almond milk is a great dairy alternative if you’re lactose sensitive or intolerant. It’s lower in sugar and saturated fat than what the ‘moo cow’ makes, and yet contains plenty of calcium. I’ve partnered with Blue Diamond to create a selection of delicious healthy recipes containing their Almond Breeze milk, as they’re the only almond milk company to grow their own almonds, and they do it naturally in sun-drenched Californian orchards (n.b. must plan a lengthy visit to experience this for myself 😉 !) There’s also a wholeness to the taste which I very much like, and a flavour that’s directly reminiscent of real almonds.
To recap, almonds are an exceptional source of mono-unsaturated fats (the likes of which have been associated with a lowered incidence of heart disease), are naturally rich in fibre & plant proteins, but are also very low in cholesterol and salt. Additionally, they’re bursting with a range of critical vitamins such as iron, calcium, phosphorus, zinc, potassium and magnesium! Plus, they’re a delicious snack in and of themselves! Incorporating this into my recipe makes for a seriously tasty, natural dish fit for spring time 🙂
INGREDIENTS: (Serves 4 people)
1 Red Pepper
1/2 a Broccoli
Generous handful of Spinach
30g Pine nuts
Handful of marinated Artichoke
4 x Organic Free Range Eggs
100ml Blue Diamond Almond Breeze Unsweetened.
Crumbled handful of Goats cheese
1/2 a boiled Sweet Potato (diced)
1/2 a boiled Butternut Squash (diced)
Half a de-seeded fresh chilli
Sprig of fresh thyme
Handful of Rocket
Olive oil (amount; to taste)
1. Preheat the oven to 150 degrees celcius.
2. Start by chopping all the vegetables into bite-sized pieces.
3. Pop the asparagus, peppers, leek, and the other veggies into a pan that’s greased with a spoon of olive oil, and toss them around for a few minutes. Transfer them into a baking dish.
4. Meanwhile, crack the eggs into a separate bowl, add c. 100ml of Blue Diamond Reduced Sugar Almond Breeze and whisk for c. 30 seconds (with a fork if you have no whisk) to introduce a little air into it.
5. Add the whisked mix into the veggie pan, stir it gently to allow the egg mix to permeate through to the bottom of the dish.
6. If you’re not lactose-intolerant, add a crumbling of goats cheese to the dish and let it all sit for circa 2-3 minutes so that the edges are ‘set’.
7. Pop the dish into the pre-heated oven for c. 10-15 minutes.
8. Remove the dish, loosen the edges with a knife, and overturn the dish onto a plate; garnish on top with some thyme (optional), rocket and olive oil, et voila!
Enjoy, Faya x
THIS POST INCLUDED A SPONSORED COLLABORATION WITH BLUE DIAMOND. MY OPINIONS ARE GENUINE. FOR MORE ABOUT WHY I TAKE ON SUCH PROJECTS, PLEASE SEE MY DISCLOSURE PAGE HERE.