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.
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!
