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Taste & Tipples

Superfood breakfast frittata

autumn 2017

Superfood breakfast frittata
Serves 4
Cooking time 30 mins
Preparation 15 mins
2 tbsp organic olive oil
1 zucchini, sliced
1 broccoli, roughly processed
1 cup baby spinach
4 tbsp cooked quinoa
1 small sweet potato, sliced and roasted
10 organic eggs
½ cup coconut cream
Heat olive oil in a medium-sized skillet over medium heat.
Place zucchini in the skillet, cover and cook for about 10 minutes, until tender.
Mix in broccoli, spinach, quinoa and roasted sweet potato.
Season with salt and pepper if desired.
In a mixing bowl, beat together eggs and coconut cream.
Pour over the vegetables in the skillet.
Reduce heat to low, cover and cook for 10-15 minutes, or until eggs are firm.
Superfoods are not only exotic fruits like goji, acai or maqui.
Everyday superfoods include spinach, broccoli, kale, blueberries, blackberries, sweet potato, quinoa, brown rice and oats, as they are all nutrient-packed foods beneficial for your health and wellbeing.
A typical superfood breakfast for me includes protein, vegies and a handful of berries.
My favourite breakfast protein is organic poached eggs.
If it’s not protein based, for breakfast I would have oats that I have soaked overnight.
To that I usually add a few superfoods and coconut yoghurt.
The creative behind VanillaFood, Nilla Tomkins was born in Denmark.
Her interest in food started when she was a young girl helping out in her mother’s kitchen.
After many years of being a chef, her love of organic whole foods and health blossomed, and she decided to open her own cafe, VanillaFood.
Available at VanillaFood, 59 Rene Street, Noosaville. 0427 466 977