Feta, Olive & Red Pepper Frittata

This meat free frittata packs a punch of satiety  even for the hungriest of husband’s! It serves 3-4, and is ideal eaten the next day if you do have some leftover.


5 eggs whisked with a fork.

1tspn coconut oil

1 onion, finely chopped

2 cloves of garlic

Handful of green pitted olives 

handful of chopped chestnut mushrooms

1 red pepper, deseeded and chopped up

pinch of sea salt

black pepper

2 rounds of feta cheese, cut into small blocks.

mixed seeds


  1. Heat the coconut oil in the a saucepan and gently fry the onions and garlic.
  2. Add the peppers and soften for a few minutes.
  3. Add the mushrooms and let these cook down before pouring in the egg mixture.
  4. Evenly distribute the feta and olives over the top and let this cook for 5 minutes. In the meantime, turn on the grill.
  5. Remove the saucepan from the stove and place under the grill for a few minutes, keeping your eye on the top, and remove when the top of the frittata is golden brown.
  6. Sprinkle with plenty of the mixed seeds and serve with a mixed salad and a good drizzle of olive oil and zqueeze of lemon juice.
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