A simple, cost effective, high protein meal that can be easily batched cooked, frozen and enjoyed alone or with different sides.
Gluten free, A1 casein free Frittata
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Gluten Free, A1 Casein free frittata
Rated 5.0 stars by 1 users
Category
frittata
Cuisine
australian
Author:
Emma Aouad
Servings
8-10
Prep Time
5-10 minutes
Cook Time
25 minutes
In clinic, I am constantly educating patients about the importance of consuming enough protein in a day and its role in, sleep, digestion, immunity, cardiovascular health + weight management, mood regulation, cognitive function, and energy. This recipe is a great way to easily boost your protein intake with eggs, nitrate free bacon and feta, while allowing for a high fibre meal to easily digest and break down the protein constituents.
For my patients with anyone of these: PCOS, athletic goals, insulin sensative, peri-meopsaual, neurodivergence, highly stressed, endometriosis, gut dysfunction, and my lovely wise aging population; this one is for you!
Ingredients
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12 eggs (yes free range, pasture-raised, organic are best but what you have is fine also)
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1 zucchini, finely shredded
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10-15 cherry tomatoes, finely chopped
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2 handfuls of rocket, roughly chopped
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1 leek, finely chopped
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small handful for parsley, finely chopped
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small handful of oregano leaves, finely chopped
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1 teaspoon of sea salt and pepper
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Approximately 150g of goats cheese
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2-3 short cut bacon rashers- chopped into 1cm cubed pieces
Directions
Pre-heat the oven at 160 degrees on fan force.
On a hot pan, sear the bacon to add flavour.
In a large mixing bowl, crack 12 eggs and whisk to combine.
Add zucchini, tomatoes, leek, rocket, parsley, oregano, bacon, salt and pepper and mix with a spactular.
In a baking dish lined with baking paper, pour the egg mixture in, crumbling 5-6 blocks of persian feta evenly over the mixture. Mix lightly with spactular to combine.
Bake for 25-30 minutes, or until the top is golden.
Cut pieces to desired portion size and enjoy!
Recipe Note
I have a mutli grater/dicer from K-mart that does the trick every time.
I use 'meriedith dairy goats cheese' as I love the taste, texure and the fact that it contains only A2 casein. Other cheese options would be fine to use if you are not intolerant.
I love to use zucchini and tomatoes to provide moisture but you could add your own variety of veggies. Other moisture locking veggies would be pumpkin and mushrooms.
I use nitrate free bacon rashers by Butcher Crowd.