Healthy Frittata Recipe With Stephanie Malouf
On the hunt for a healthy frittata recipe for those balmy summer nights? Sydney based Stephanie Malouf is a nutritionist, and shares with us one of her go-tos.
Dedicated to helping people create a healthy relationship with food in order to live a healthy and happy life, Stephanie also doubles as a mindset coach. She’s experienced her own journey with the relationship between food, your mind and your health, which led her to complete a Bachelor of Health Science majoring in Nutritional Medicine, along with exploring further studies in the field of psychology.
Stephanie frequently works with both the Revelwell team and their riders, in order to not just change their dietary and lifestyle habits - but also their internal mindsets. Stephanie identifies any limiting beliefs that her clients may not even be aware of, in order to break negative patterns and achieve success when it comes to health goals in the long term.
One thing to note about eating well is that it often isn’t as rigid or disciplined as most people commonly believe. With summer just around the corner, Stephanie shares with us one of her go-to healthy frittata recipes that is one of her staples for breakfast, lunch or dinner.
Spring Mushroom, Caramelised Onion, Feta And Thyme Frittata Recipe
2 spanish onions, diced
2 cups of chopped field mushrooms
8-10 eggs, whisked
10 sprigs of fresh thyme, coarse stems removed
2 bunches of asparagus
2 cloves of garlic, crushed
1/2 cup of feta
2 tbsp of grass fed butter or olive oil
Salt and pepper to taste
Preheat the oven to 180 degrees celsius for a fan forced oven, or 200 degrees for a conventional oven.
Add the olive oil or butter to a non-stick pan on medium heat.
Add the diced onion, and sauté until soft.
Add the thyme and garlic, and stir through for a few minutes until it becomes fragrant.
Add the mushroom, salt and pepper, and cook until the mushrooms soften and darken in colour. The onion should soon begin to caramelise.
Remove the woody end of the asparagus, and then measure the radius of the pan. Place each stalk around the centre of the saucepan (refer to image of the frittata). Dice any leftover asparagus, and add to the saucepan to cook for a few minutes.
Pour in the whisked eggs, and stir through so that the ingredients are evenly distributed.
Scatter the tops of the asparagus stalks and the feta cheese around the centre.
Cook on the stove top for approximately 15 minutes on low to medium heat.
Finish in the oven for approximately 20 minutes, until cooked all the way through.
Serve with a leafy green salad.
Find Out More About Stephanie Malouf
If this healthy frittata recipe is appealing to you, then the good news is that Stephanie has loads more free recipes available on her website.
If you would like to learn more about the relationship between what you eat, your mindset, and your overall health, then why not schedule a free 15 minute express consultation with Stephanie today. A brief assessment that covers your body composition and health goals is the first step to breaking bad habits, and to get you living your best life.