Simple Summer Frittata
This is my go-to “bring a plate” dish for the last couple of years because it is dead easy to make with a few ingredients. I have brought this along to new mum’s who have food intolerance, meditation retreats with vegetarians, baby showers with breastfeeding mamas, school events, shared lunches and picnics. Its a crowd pleaser. Did I mention it is super delish? Serve it with a bit of green salad or a few crispy flax crackers. Also a staple in my house during any Whole30!
- 10 Organic Pasture raised eggs, cracked and whisked in a bowl
- ½ cups chopped soft herbs such as parsley, basil or dill (optional)
- ½ teaspoon sea salt
- fresh black pepper
- 1 zucchini, thinly sliced into rounds
- 1 small tomato thinly sliced or a few cherry tomatoes halved
- ½ a red or yellow capsicum diced
- ⅓ C Almond milk or coconut milk
- Preheat oven to 180
- Line a pie dish with baking paper generously overlapping. (use coconut oil to help the paper stick)
- Mix all ingredients together and pour into pie dish making sure baking paper is in place. Top with sliced tomatoes.
- Bake in oven for 25-40 minutes or until center is set. Check after 20 minutes. (I check by pressing on the center to see if it is set)
- Enjoy a slice any time of day. Store any uneaten frittata in the fridge.
- You could half this recipe and make in a smaller dish
Eggplant Torta
This recipe was served up to me in my Realplans meal plan and to be honest I really was skeptical. I think it was the eggs? Thank goodness that I made this because it is now hands down one of my favorite meals. I used my favorite organic tomato sauce from Spiral Foods because they make a fantastic sauce and it makes my life easier. You could use another sauce or make your own but make sure it is Whole30 compliant (no sugar or additives). This makes a great lunch if you whip it up the night before. Serve along with a handful of rocket with vinaigrette.
- 3 medium eggplants
- 3 large organic eggs
- 1 Jar Spiral Foods Organic Pizza/Pasta tomato sauce (commonsense, Moore Wilson)
- coarse sea salt, to taste
- ground black pepper, to taste
- 3 Tablespoons extra virgin olive oil
- Few sprigs of chopped parsley or basil
- Preheat oven to 180C. Peel and slice the eggplants into discs. Beat the eggs in a small bowl separately.
- Place eggplant on a baking sheet and douse both sides of the eggplant with olive oil. Bake for about 15 -20 minutes, or until eggplant is lightly golden and soft. Remove from oven leaving oven on.
- Grease a medium size baking dish lightly with olive oil. Layer 1/3 of eggplant, top with 1/3 of sauce and repeat twice more.Pour eggs evenly over dish.
- Bake uncovered at 180C for 25-30 minutes. Allow to cool for 15-20 minutes before serving. Garnish with fresh parsley or basil.
Hadley Fierlinger
Health and Nutrition Coach and creator of The Remedy Project - personalised wellness programmes and workshops
