Zucchini & Peas Frittata

Zucchini, Peas and basil Frittata

The properties of eggs according to Ayurveda are heavy, oily gooey and hot. So eggs increase Pitta and Kapha while reducing Vata. Egg whites however are Tridosha balancing. If you do eat eggs it helps to be mindful of the combinations. So adding dairy like milk and cheese to eggs causes bloating and inhibits digestion. This recipe is a good source of Vitamin K, calcium, and phosphorous, all of which are essential for maintaining strong and healthy bones. Vitamin D in the recipe aids in the absorption of calcium. The eggs provide half the daily requirement of Zinc and improve immunity.

Serves 2

Ingredients

1 cup Fresh Peas (or frozen and thawed)

2 tbsps Basil Leaves (chopped)

Sea Salt & Black Pepper (to taste)

3 Eggs (whisked)

1 tbsp Ghee

1 Zucchini (small grated )

1/4 tsp Turmeric

1/2 tsp Coriander Powder

Directions

Preheat the oven to 400ºF (205ºC). Squeeze the liquid out of the grated zucchini and add in

the peas, basil, and spices to the whisked eggs. Stir to combine.

Grease a cast-iron pan or an oven-safe dish with ghee. Pour the egg mixture into the pan.

Bake in the oven for 15 to 17 minutes or until the eggs have set. Slice the frittata and enjoy!