Thursday, 2 July 2015

Broccoli & Sundried Tomato Frittata

Today's post is a recipe from Jenny Phillips who specialises in supporting cancer patients with diet & lifestyle interventions. She herself recovered from breast cancer 10 years ago and is about to release her first recipe book called 'Eat to OUTSMART Cancer', watch this space! You can catch Jenny in person at our Cooks and Cancer Workshop on Saturday (4th July), the last few tickets are available here.

Broccoli is indeed a star of the vegetable world. It contains a host of anti-cancer nutrients including sulfurophane and indole-3-carbinol, which support detoxification and healthy oestrogen metabolism. One study found that four servings of broccoli a week could protect men from prostate cancer.

This oven baked frittata is simple to make and makes a convenient lunch, supper or picnic item. The miso adds a deeper flavour and is a source of B vitamins, antioxidants and probiotics.

This is just one of the recipes we are featuring at the cookery workshop on Saturday 4 July – click here for more info.


Ingredients

1 small head of broccoli, chopped into florets
2 medium red onions, sliced
2 cloves of garlic, crushed
One pepper, red or yellow, diced
8 sundried tomatoes
2 tsp brown rice miso (optional)
10 eggs
Mixed herbs
S&P

Method

1. Preheat the oven to 190 degrees
2. Lightly saute the vegetables in the oil until softened.
3. Place the vegetables (including sun dried tomatoes) in a shallow (oiled) flan dish
4. Beat the eggs with the miso, herbs and seasoning. Pour over the vegetables
5. Bake for 25 minutes or until set, and serve with salad and/ or sauerkraut

Serves 4 – 6

Alternative – replace the broccoli with 450g farm raised sausage meat; use only 8 eggs.


To find out more about Jenny and the work she does at Inspired Nutrition, please visit the website

Find more of Jenny's creations on the recipes page

Read about our last cookery workshop here and purchase tickets for Saturday's (4th July) cookery workshop with Jenny here


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