This frittata is delicious any time of day, served hot or cold. It’s great to keep in the fridge ready to go. Filled with vegetables means this pregnancy recipe is highly nutritious, delivering many of the essential vitamins and minerals you and baby need. It’s also rich in protein from the eggs. Serve alongside a colourful salad or roasted vegetables, top with avocado, sprouts, nuts and seeds to really boost your nutrient intake.

| Serves 6-8 |

Ingredients

1 small stalk broccoli, stems trimmed, finely chopped

1 large spring onion, finely sliced

½ bunch silverbeet, stems trimmed, finely sliced

1 bunch parsley, finely chopped

½ cup fresh basil, finely chopped

8 large eggs

1 cup almond milk

3 small zucchini, thinly sliced

olive oil to drizzle

salt and pepper to taste

Method

Preheat oven to 160°C.

Toss all the greens, herbs and vegetables except for the zucchini in a large bowl then transfer them to a deep baking dish.

Beat the eggs with the almond milk and pour over the ingredients in the baking dish. You may need to press the vegetables down with your hands so they’re evenly soaked with the egg.

Arrange the zucchini slices over the top of the frittata and drizzle with olive oil. Season with salt and pepper.

Bake in the oven until firm, about 20-25 minutes.