Frittata

 
 
 

Frittata… my go too when feeding retreat bellies

frittata photo .png

Ingredients (serves 4 - 6 people)
8 beaten bio-dynamic or organic eggs

1/2 cup of milk of choice (I like to use an organic almond milk or one I have made) 

3 cups of chopped veggies of choice. I used roasted sweet potato, roast zucchini, roast capsicum and sweet corn. You really can use what ever left overs you have. Beans, chickpeas, fresh herbs, any vegetables, feta and/or smoked salmon

1 finely chopped leak

1 glove of garlic

1 tsp of turmeric

1 tsp of ghee or coconut oil

1 tsp of lemon myrtle (optional but recommended)  

1 tsp celtic salt

1 tsp of black pepper

Method

  1. Pre-heat the oven to 180 degrees. Line a baking tray with baking paper or butter.

  2. Dice garlic and leek. Sauté in ghee until browned. Add turmeric and lemon myrtle, stir for another minute to realise the flavours of the spices.

  3. Mix all of the ingredients together in the baking tray. Sprinkle sesame seeds on top and put in the oven.

  4. Cook for around 20 minutes or until firm.

    Hakuna Frittata!