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
Gluten Free, A1 Casein free frittata
Emma Aouad
8-10
5-10 minutes
25 minutes
australian
frittata
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
12 eggs (yes free range, pasture-raised, organic are best but what you have is fine also)
1 zucchini, finely shredded
10-15 cherry tomatoes, finely chopped
2 handfuls of rocket, roughly chopped
1 leek, finely chopped
small handful for parsley, finely chopped
small handful of oregano leaves, finely chopped
1 teaspoon of sea salt and pepper
Approximately 150g of goats cheese
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!