Gluten free, A1 casein free Frittata

Name: Gluten Free, A1 Casein free frittata
Cook time: 25 min
Total time: 25 min
Yield: 8-10
Cuisine: australian
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

September 23, 2024

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

Emma Aouad

Servings

8-10

Prep Time

5-10 minutes

Cook Time

25 minutes

Cuisine

australian

Category

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!

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