And, just to show that we're not all about sugary treats around here, here's an easy frittata (not vegan, obviously) that I made last week:
1 zucchini (grated)
2 carrots (grated)
1 onion (finely chopped)
5 eggs (whisked)
1 handful wild rocket (finely chopped)
2 Tbsp parsley (finely chopped)
1 Tbsp flour
Squeeze as much moisture as you can from the veggies.
Mix all ingredients together in a bowl.
Transfer to a greased and lined pan (20x20cm).
Bake at 180C for 30 mins.
Serve with cracked pepper and fresh lettuce.
Mmm, all the greens in this recipe were freshly picked from our garden. If only we had the space for some chickens.