Dairy Free

Gluten & Grain Free

Low Disaccharide

Nut Free

An easy and tasty frittata, cooked in the oven and without the cheese.

Serves: 6-8

Prep time: 15 mins

Cooking time: 45 mins

Ingredients

  • 3 tbsp coconut oil
  • 4 spring onions
  • 1/2 cup basil leaves, chopped
  • 1/4 cup parsley, chopped
  • 8 eggs
  • salt and pepper to taste
  • 1 medium zucchini, diced to 1cm pieces
  • 2 tomatoes, chopped into 1 cm pieces
  • 4 small button mushrooms, sliced thinly (optional)
  • 6 asparagus, cut into 2 cm lengths
  • 1/2 avocado, cut into strips
  • 1/2 tsp tumeric powder
  • 1 tbsp water

Method

Pre heat oven to 160’C.
Heat coconut oil in frying pan, add spring onions and fry for 10 minutes, stir frequently.
Add zucchini and mushrooms, and cook for 3 minutes while stirring.
Add asparagus and cook another 1 minute.
Pour mixture into baking dish (20cmx20cmx5cm) and spread evenly on base.
Cover with chopped basil and parsley leaves.
Whisk eggs, tumeric, salt and pepper, together with 1 tbsp water, and pour gently over the top.
Place tomatoes over evenly.
Arrange avocado on top .
Bake in oven for 30 minutes.

Serve hot or cold, ideal with a tossed salad.

Notes


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