Quinoa, Zucchini & Sweet Potato Frittata

This is a perfect recipe for a quick snack pre of post training, or add a salad for a light lunch or dinner. Full of protein, fats and good carbs to fuel your body with healthy nutrients. 


Words and Images - Sarah Grove

The best thing about this recipe is you can substitute any of the ingredients for what you may have on hand, including carrots, pumpkin or rice and for the meat lovers, cook up 1 cup of bacon or chicken to add an extra protein boost.  

Ingredients

 Sarah rides for LIV and is supported by GIANT South Yarra and is a Triathlon Performance Coach with Holistic Endurance  www.holisticendurace.com.au .

Sarah rides for LIV and is supported by GIANT South Yarra and is a Triathlon Performance Coach with Holistic Endurance www.holisticendurace.com.au.

1 large zucchini grated
1 equal amount of sweet potato grated
1 cup cooked quinoa
3 chopped spring onions
1 handful chopped herbs of choice
2 large tomatoes chopped
6 whole eggs whisked
Splash of milk
1 cup of flour of your choice (I choose gluten free)
Salt and pepper or other seasonings to taste

Mix all ingredients in a large bowl, pour into a lined tin and bake in the oven at 180deg for around 40min or until cooked through.

Cool, slice and serve!

Triathlon Performance Coach with Victorias largest Triathlon Squad Tri Alliance. Our squad specialises in developing beginners in the sport of Triathlon, whether that be fun, lifestyle or to pursue further goals. I am an active triathlete myself racing Sprint, Olympic to Half and Full Ironman Distance. In 2013 I raced at the Hawaii Ironman World Championships, 2012 Half Ironman World Championships and numerous Sprint, Olympic and Half Ironman wins over my 6 years in the sport.