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alanna brown nutritionist

Hi!

My name is Alanna. I am a Nutritionist, Recipe Developer and Food Stylist based in Melbourne.

On my blog I like to share healthy recipes and nutrition tips. 

Businesses can contact me for nutrition consultations, recipe development and workshops.

Thanks for stopping by!

Silverbeet, Ricotta & Leek Frittata

Silverbeet, Ricotta & Leek Frittata

Easy, nutritious, delicious...and did I say easy? Meal prepping for the week doesn't have to be hard.

Pop the oven on, mix everything up and then bake this while you go do something more exciting.

 


Silverbeet, Ricotta & Leek Fritata

Serves 6


Ingredients

8 large eggs

1 dollop of milk

salt + pepper

1 tbs olive oil

1 tbs butter, unsalted

1/2 bunch silverbeet, trimmed and chopped

1 leek, sliced

500g ricotta

2-3 chilli's, sliced

handful of sage leaves

30g parmesan, grated

Method

1. Preheat the oven to 180C and whisk the eggs, milk, salt and pepper in a bowl. Pour into a greased and lined pie dish or baking tray.

2. Heat the olive oil an butter in a medium high frypan and add the silverbeet stems and leeks. Cook until softened before adding the remaining silverbeet and some of the sage. Remove from the heat and cover and leave for the silverbeet to wilt a little.

3. Dollop the ricotta over the egg mixtre and then sprinkle over the leek and silverbeet. Sprinkle over the chilli and remaining sage. Bake in the oven for about 40-45 minutes. Add parmesan while still & enjoy with a slice of sourdough!


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