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Aubergine and Spinach Breakfast Frittata
Aubergine and Spinach Breakfast Frittata

Aubergine and Spinach Breakfast Frittata
A nutritious frittata featuring aubergine and spinach, perfect for a protein-rich start to the day.
Aubergine and Spinach Breakfast Frittata

To provide a balanced breakfast with protein and fiber to support energy levels for cycle training.

Ingredients:
1
Servings
  • 100
    g
     aubergine
  • 50
    g
     spinach
  • 3
    item
     egg
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
Preparation Time: 20 minutes
Aubergine and Spinach Breakfast Frittata
Instructions:
  1. Preheat the oven to 180°C.
  2. Dice the aubergine and onion.
  3. Heat olive oil in a skillet over medium heat.
  4. Add onion and aubergine, sauté until soft.
  5. Add spinach and cook until wilted.
  6. Beat eggs in a bowl, season with salt and pepper.
  7. Pour eggs over the vegetables in the skillet.
  8. Cook on stovetop until edges set, then transfer to oven.
  9. Bake for 10 minutes or until the center is firm.
  10. Slice and serve warm.
Nutrition Per Serving 350 g Per 100g
Energy 340 kcal 97 kcal
Protein 21 g 6.0 g
Fibre 5 g 1.4 g
Salt 1 g 0.3 g
Sugar 5 g 1.4 g
Carbohydrates 15 g 4.3 g
Fat 24 g 6.9 g
  • 100
    g
     aubergine
  • 50
    g
     spinach
  • 3
    item
     egg
  • 1
    item
     onion
  • 1
    tbsp
     olive oil
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Dice the aubergine and onion.

Heat olive oil in a skillet over medium heat.

Add onion and aubergine, sauté until soft.

Add spinach and cook until wilted.

Beat eggs in a bowl, season with salt and pepper.

Pour eggs over the vegetables in the skillet.

Cook on stovetop until edges set, then transfer to oven.

Bake for 10 minutes or until the center is firm.

Slice and serve warm.

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