Protein-Packed Veggie Frittata

Method

1. 1
   Preheat oven to 200°C (400°F).
2. 2
   In a pan, sauté mushrooms and spinach in ghee. Season with salt, garlic, pepper and dried herbs.
3. 3
   In a bowl whisk together eggs, Greek yogurt (or coconut cream), Dijon mustard, and a pinch of salt.
4. 4
   Add diced courgette, mixed vegetables, tomatoes and fresh herbs to the egg mixture.
5. 5
   Place sautéed mushrooms and spinach at the bottom of a lined baking dish.
6. 6
   Pour the egg mixture over the vegetables.
7. 7
   Sprinkle with feta cheese.
8. 8
   Bake for 20–30 minutes until set and golden.
9. 9
   Let cool, slice and store in a glass container in the fridge for up to 5 days.