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© 2020 LANE WIEDERSTEIN

Super Easy Frittata


Gluten Free | Low Carb | Paleo | Low FODMAP

Frittatas are a versatile meal that can be eaten at breakfast, lunch or dinner. I love preparing one on a Sunday and having it ready to go for the week ahead. My Super Easy Frittata is packed full of low FODMAP veggies, quality protein and healthy fats, making it a nutrient dense meal! Most of us aren’t eating enough protein at each meal, so an egg based option is a great contributor to the recommended daily intake of 64g for men and slightly lower, 46g for women.

Serves 6

Ingredients

8 eggs, whisked

1 red capsicum, chopped

1 large carrot, grated

1 zucchini, grated

4 rashers bacon, roughly chopped

½ cup green ends of spring onion

½ cup basil, roughly chopped

¼- ½ cup grated cheese

1 tablespoon garlic infused olive oil

¼ red chilli, chopped

Salt and pepper

Method

Preheat the oven to 180°C.

Spray a medium size baking tin with extra virgin olive oil spray or apply baking paper.

Place all ingredients in a large bowl and mix thoroughly.

Pour the frittata mixture into the tin.

Place the frittata in the oven for 25-30 minutes or until the egg is completely cooked through.

Remove from the oven and cut into 6 pieces.

Serve with 2 cups of salad and ½ avocado per serve.

Note

Vegetarian option – Omit bacon.

Dairy free option – Omit cheese.​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​ ScheduleSchedule

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