- 6 whole eggs
- 10 grams organic butter
- 3-4 cups of chopped green vegies: zucchini, green beans, broccoli and spinach or kale are my favourites
- (Optional) ½ punnet chopped cherry tomatoes
- 30 grams organic or raw cream
- 30 grams of ground parmesan
Use butter to grease a medium baking tray
Place chopped vegies in tray
In a separate bowl, whip eggs and cream. Stir through parmesan.
Pour this mix over your chopped vegies.
Bake at 180 degrees for 20-30 minutes. Check on it now and then as oven temparature will vary. Service in pie-slices, or cut into squares to take out and about with you.
Did you know?
A handy reminder as we talk about getting back to basics in this module – eating high protein snacks is the perfect way to fuel your metabolism through the day. Why not take a few squares of this frittata out with you when you have a busy day, and resist temptation in between meals!