Preheat oven to 160 deg c

Preparation time 20 min

Cooking time 30 min

Serves 6


  • 10 eggs and 3/4 cup of pouring cream
  • 3 rashers of bacon* (remove for vegetarian version) 2-3 cups of stir fried vegetables (whatever ones you like)
  • 1 chopped onion (optional – remove for fructose friendly version)
  • 2 cups baby spinach leaves
  • 1/2 -1 cup of chopped parsley (optional)
  • 1 cup grated cheese
  • Extra cheese for the top of the frittata
  • 1/2 tsp Himilayan crystal salt
  • Pepper to taste
  • Coconut oil, ghee or butter for stir frying the veg
  • Oven tray approx. 21 x 34 cm rectangle
  • *bacon should only be eaten occasionally


  1. Cut bacon and onion into small pieces and fry
  2. Cut and gradually add the other vegetables to the pan for frying
  3. Beat the 10 eggs in a bowl, add cream
  4. Add salt, pepper and any other spices you like to the egg mix
  5. Add veg, grated cheese and parsley to the eggs
  6. Place the baby spinach leaves at the bottom of the oven tray
  7. Pour the veg, egg, cheese mix over the spinach
  8. Add sliced cheese to the top so that the mix is covered
  9. Cook at 180c for about ½ an hour until golden brown
  10. Serve with a salad or vegetables (portion should be a bit smaller than the size of your hand with fingers closed)