gluten free
dairy free
refined sugar free
- Prep time:20 Minutes
- Cooking time:35 Minutes (plus 10 minutes for resting)
- Recipe serves:12 individual portions
This humble frittata is a really inexpensive but delicious dish that is great for breakfast, lunch, dinner or a snack (great for school lunches too). I like to make frittata's with leftover Sunday roast meat! But, if you don’t have any leftover roast meat, you could easily use bacon or salami or just keep it vego. This frittata is gluten free and dairy free and tastes fragrant, spicy and comforting! The beauty of this dish is that you can use any leftovers you have, so a wonderful way of using up your excess garden harvest, wild weeds and herbs and making sure that your kitchen is running with no waste!
Ingredients
- 10 organic free-range eggs
- 120 mls coconut cream
- Himalayan pink salt and freshly cracked black pepper
- 4 tablespoons high heat coconut oil
- 1 onions chopped
- 3 garlic cloves
- 200 grams leftover roast meat
- 200 grams leftover roast veggies (kumara, pumpkin, carrot or other vegetables), cut into cubes
- 300 grams silverbeet, kale or other leafy greens torn
- Large handful of wild weeds such as dandelion greens or herbs what ever you like such as basil, parsley, sage or thyme
- 1 red chilli, finely diced
- Handful of pumpkin seeds or seeds of your choice
Method
- Preheat the oven to 180°C. Either use silicone muffin pans or line regular muffin pans with baking paper or do a family size frittata by lining a deep baking dish with baking paper.
- Crack the eggs into a bowl, whisk lightly with the coconut cream and season well with salt and pepper. Set aside.
- Heat the coconut oil in a large frying pan over medium heat. Add the onion and garlic and cook for 5 minutes until soft. Stir in the leftover roast meat, vegetables and herbs and cook gently for 2–3 minutes until heated through. Season with salt and pepper, transfer to the muffin pans or prepared tray, then pour in the egg mixture. Sprinkle over the chilli and seeds and then place the frittata's in the oven and bake for 35 minutes, or until golden, shiny on top and the egg is cooked through.
- Leave the frittata to cool for at least 10 minutes before serving with a dollop of chutney or fermented veg such as sauerkraut :)