A seasonal fresh spring frittata which is a perfect high protein breakfast option or a great sharing platter with family or friends! 

Serves: 2-3 people

Time: 20mins

Level: Easy

Tools: 

• 1 large frying pan or skillet
• Oven set to medium on grill mode 
• Chopping board
• Knife
• Jug (to whisk eggs)

Ingredients:

• 1 tbsp of chilli oil
• 2 spring onions (sliced thinly - save the tops for decoration)
• 1/2 red chilli (sliced thinly)
• 2-3 spring green leaves (sliced thinly)
• 100g frozen peas
• 4-6 eggs (whisked)
• 100-200ml milk (or plant-based milk) - for paleo remove and add additional eggs
• 50g of feta or other alternative (crumbled) - for paleo remove 
• 1 handful of coriander
• salt & pepper to taste

• Keto bread 
• Salmon
• Cheese puffs

Method:

1. Start by preparing the grill and getting the ingredients ready. Warm the chilli oil in a pan and add in the spring onions and chilli. Stir and cook for 2-3mins.
2. Next add in the spring greens and frozen peas and allow to cook for 5 minutes.
3. Whilst the veggies are cooking, add the eggs into a jug alongside the milk. Whisk together until you have a well whisked consistency. Add into the pan with the vegetables and by using the handle move the mixture around to coat the vegetables. Do not use a wooden spoon to do this as it will disrupt the set!
4. Crumble on top any additional ingredients like the feta and coriander and place into the grill to cook through (roughly 8-12mins).
5. Remove from the oven and allow to cool. Add on top extra chillis, coriander and serve!