'Light Lunch' season... done right!

Having fallen into a lunch lull over the Easter holidays, now seemed like as good a time as any to sack of the sandwiches, and switch up to something more….grown up!

Today, that something was a 'vegetable and chia frittata' -  a concept which takes the idea of the ‘baked omelette’ (as I like to call it) and turns it into a fast-track to five-a-day (or pretty close!). This, let’s be honest, seems all the more important in the wake of the last few weeks' chocolate egg fest!

What this recipe also has in its favour (and flavour) is the mighty chia seed, which gives the finished frittata not just some signature crunch, but superior amounts of protein, omega-3 fats and minerals including phosphorus and magnesium. As well, they’re rich in gut-health promoting fibre, which 'feeds' into myriad of health and wellness goals, especially those based around boosting energy, vitality and immunity.

Ingredients:

 5 eggs

50ml milk

Mushrooms

Pepper

Green beans

Grated cheese

Linwoods whole chia seeds

Method

Whisk the eggs and milk together in a bowl

Heat a little oil in an oven proof pan

Pour in the egg mixture and allow to set for a minute.

Add in the vegetables, finishing with a layer of grated cheese

Cook without stirring for 3-4 minutes, and then transfer to a pre-heated oven (180 degrees) for 10-15 minutes, or until the cheese is golden.

Remove from the oven, and sprinkle generously with chia seeds

Serve with a green salad of your choosing.

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