Breakfast Frittata

A word from Chef Craig: This is an easy and versatile recipe that can be made at the start of the week. You can experiment with different ingredients, and it’s an excellent way to use things up that might be left over from a previous meal.

A word from the Whole Food Dietitian, Caryn: How many of you have the will to eat eggs and veggies in the morning, but simply not the time for morning cooking – especially during the week? If that sounds like you, this meal solidifies the real LCHF lifestyle in that you need to “Get organised”. Making this frittata when you have some spare time, while you have some cool tunes playing the background in your kitchen, a bit like the tunes in the video, is a great way to set you and your family up for the working week. Starting your day off with eggs (the perfect protein) and veggies, will keep you satiated for the morning, if not part of the afternoon, and will also tick all the nutrition boxes for a morning meal.

A word from The Fat Professor, Grant: A yummy, nutritious breakfast for the whole family to enjoy regularly!

Prep Time: 10 minutes
Cook Time: 20-30 minutes
Serves: 4-6
Carb Count: 3.9 grams per serve

Ingredients:

  • 1 Tbsp (15ml) Olive Oil
  • 1 Brown Onion, diced
  • 1 Medium Courgette, diced
  • 1 Chorizo Sausage (50g), diced
  • 1/3 Cup (50g) Spinach, stalks removed
  • 6 Eggs, whisked
  • 1/4 Cup (60ml) Cream
  • 1 Tomato, diced
  • Salt, season to taste
  • 1/3 Cup (50g) Cheese, grated

Method:

Heat the olive oil in a pan and add your onion to lightly brown. Then add to your pan the courgette, followed by the chorizo and cook on a medium heat for 3 minutes. Add to the pan your spinach, stir through and then remove from the heat.

In your frittata dish, add your whisked eggs and cream- mix together well. Next, stir through your sautéed ingredients, add the diced tomato, salt to taste and sprinkle over your grated cheese.

Bake in your pre-heated oven at 180•C (356 F) for 20-3o minutes. Ensure the frittata is fully cooked – it should have a slight wobble, yet firm throughout.

Here’s the video recipe – over on the WTF? Youtube Channel.

Leave a Reply