Gut-Healthy Mediterranean Frittata

Say hello to our Mediterranean Frittata. It’s a slow morning breakfast, a meal prep veg-packed lunch (nope, not another salad), and an easy dinner that feels special with shockingly little effort. And, its gut-loving. We stirred and sauteed some of our favourite prebiotic foods into this recipe. Think leeks, mushrooms, extra virgin olive oil and BARLEYmax flakes. Enjoy warm from the oven or as leftovers the next day, either chilled or reheated by toasting in the oven.

Serves 4

Ingredients: 

  • 8 eggs

  • ¾ cup BARLEYmax flakes (60g)

  • 2 leeks (white part only), thinly sliced

  • 1 ½ cups jarred roasted capsicums, drained and sliced (200g)

  • 2 ½ cups mushrooms, sliced (200g)

  • ½ cup feta, crumbled (60g)

  • 1 tablespoon dukkah

  • 1 tablespoon extra virgin olive oil

  • Pepper, to taste

Method: 

  1. Preheat the oven to 180°C and grease or line a baking tin with baking paper.

  2. Add oil to a large frypan over medium-low heat. Gently fry the leek for 5 minutes. Add mushrooms and fry for 5 minutes, or until mushrooms are soft. Season with pepper to taste. Remove from heat.

  3. In a separate bowl, whisk eggs and add BARLEYmax flakes. Stir well.

  4. Add the leek and mushroom mixture to the tin, followed by the sliced roasted capsicums. Pour over the egg mixture before sprinkling dukkah and crumbled feta on top.

  5. Bake for 25 to 30 minutes, or until golden brown and set.

  6. Slightly cool and slice before serving warm with a slice of toast for a satisfying main or side salad for a lighter meal.

Tips:

  • Cool completely and store in an airtight container in the fridge for up to 3 days 

  • Serve chilled or gently reheat on the oven or microwave

  • Slice into individual serves and freeze for up to 3 months

 

LOVED THIS? YOU WILL ENJOY THIS…

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The Mediterranean Diet: Beginner's guide to eating more Mediterranean

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Your one-stop guide to eating more Mediterranean. This ebook will leave you confident in taking the principles of the Med Diet and whisking, stirring, simmering them into meals that truly taste delicious.

Over 20 Dietitian-curated drool-worthy recipes, covering breakfast, lunch, dinner, dressings and snacks. Plus, a practical snack product guide with everyday eating tips and a weekly challenge list to tick off.

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Michelle Theodosi