This gorgeous frittata is a staple in our house and is something I make when I haven’t planned what to make! (it does happen).
I love the fact that I can throw in any veggies I have lying around in the fridge, beat some eggs, grate some cheese, pop it in the oven, and there is an instant meal plus leftovers.
It’s an easy nutrient dense meal that kids love too and I find this is an easy way of getting some very good fats from eggs and vitamins from veggies all in one yummy slice.
-2 carrots, diced and steamed for about 15 mins to soften
-3 small zucchini, diced
-1 small bunch of kale, finely diced
-3 slices of turkey bacon, diced (from Sam the Butcher on Bondi rd) or use pasture raised bacon if you eat pork
-1 brown onion, finely sliced
-5 organic free range eggs
-2 tbsp. of butter
-1/2 cup milk (I use raw Cleopatra’s milk)
-1/2 cup grated cheese (I use raw Gruyere or Nimbin natural blocks)
-In a tart dish: place diced zucchini and kale. On a frying pan sauté onions and bacon in butter until crispy. Place bacon and onions on top of zucchini and kale in the tart dish. Sprinkle this layer with salt.
-Place steamed carrots on top in the next layer. Place grated cheese on top.
-In a bowl beat eggs and milk with fork. Sprinkle a bit of salt into the egg mixture.
-Carefully pour the egg mixture over the frittata so that the egg liquid almost comes to the inside edge of the dish.
-Bake in 200◦C oven for 35-45 mins, until the egg mixture is fully set and the top is crispy and golden.