FRITTATA
Preheat oven to 160 deg c
Preparation time 20 min
Cooking time 30 min
Serves 6
Ingredients
- 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
Method
- Cut bacon and onion into small pieces and fry
- Cut and gradually add the other vegetables to the pan for frying
- Beat the 10 eggs in a bowl, add cream
- Add salt, pepper and any other spices you like to the egg mix
- Add veg, grated cheese and parsley to the eggs
- Place the baby spinach leaves at the bottom of the oven tray
- Pour the veg, egg, cheese mix over the spinach
- Add sliced cheese to the top so that the mix is covered
- Cook at 180c for about ½ an hour until golden brown
- Serve with a salad or vegetables (portion should be a bit smaller than the size of your hand with fingers closed)