This frittata is high in protein to keep you full until lunchtime with no sugar spikes and dips. Eggs are a powerhouse, providing protein, calcium, vitamin D, choline, and more, for equilibrium and balance, a clear head, and energy. I’d recommend a couple of eggs every day - free range always, and organic if you can. There’s even more protein here in the form of feta and peas plus spinach for vitamin C, and a magnesium and calcium boost which is great for muscle recovery. It’s ready in less than 15 minutes and keeps in the fridge for 5 days, so that’s breakfast sorted for 3 days in 15 mins!

3 portions.

Ingredients:

• 1 tbsp olive oil

• 1 small onion, diced

• 120g spinach

• 50g defrosted frozen peas

• 100g feta cheese

• 10g fresh parsley, finely chopped

• 7 medium eggs, beaten

Method:

1. Preheat the oven to 170 °C.

2. Heat the olive oil in a wide frying pan which is suitable for the oven.

3. Add the onions and fry gently until soft. Add the spinach and herbs and season well, stirring gently.

4. Add the eggs and sprinkle the peas evenly.

5. Crumble the feta over the frittata and transfer to the oven for 10 minutes until set.

6. Enjoy with some freshly sliced tomatoes.

Nutritional Information: