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


  • 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


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.



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