1 cup of firmly packed grated organic carrot (leave the skin on)
1 cup of firmly packed grated organic zucchini
1 cup of firmly packed grated organic red sweet potato (leave the skin on) or pumpkin
1 large organic onion, diced (or equivalent in green shallots)
8 free range organic eggs
4 tablespoons finely chopped parsley
4 – 5 rashers of free range, organic diced bacon (optional, but adds lots of flavour)
Cashew cheese – purchased from health shops or markets or make your own
Himalayan salt to taste
Coconut or olive oil to fry
Preheat oven to 160 degrees. Grease a 22cm square pyrex dish.
Heat the oil in a large frypan and lightly fry the bacon and onion. Add the 3 cups of grated vegetables and lightly fry until softened slightly. Set aside to cool.
Add the salt to the eggs and beat for 1 minute. Add the parsley and vegetable/bacon mix and stir through.
Pour into greased pyrex dish and add chunks of cashew cheese, then push the cashew cheese under the surface of the frittata mix.
Cook with a lid or alfoil over the top for around 40 minutes. Time varies between ovens. For the lasts 15 minutes, remove top to let it brown.
By Andrea Southern, Naturopath, Nutritionist, Herbalist at Stafford and The Gap in Brisbane. For an appointment phone 0412 791 705