Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb
Frittata is the low carb, gluten free version of quiche! So versatile for any meal and a great way to add any leftover veges or herbs for a delicious healthy meal. You could also make individual serving sizes by baking in a large muffin tin, great for school lunches or to take to work! Feel free to vary the recipe by adding whatever veges you have on hand.
What you’ll need…
- 1 desert spoon extra-virgin coconut oil
- 1 spring onion, finely chopped or ½ diced Spanish onion
- 1 Tin of pink or red salmon
- 1 cup chopped kale, rocket or sliced asparagus
- ½ sliced avocado
- Coarse salt and freshly ground black pepper
- 2 whisked large eggs
- 2 Tbsp. roughly chopped coriander
How to make…
- Heat oven to 180 C. In a small ovenproof fry pan or skillet, heat coconut oil over medium heat. Add spring onion and kale and cook, stirring, until just wilted, about 2 minutes. Add salmon and cook until heated through. Season with salt and pepper.
- Pour eggs over vegetables and transfer pan to the oven. Bake until eggs are cooked through, about 5 minutes.
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