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 mums who have food intolerance, meditation retreats with vegetarians, baby showers with breastfeeding mamas, school events, shared lunches, and picnics. The frittata is a crowd pleaser, delicious for lunch and filled with clean healthy protein and veggies! It’s a staple in my house during a round of Whole30!

Simple Summer Frittata

Prep Time: 30 minutes


Cook Time: 30 minutes

Serves 4

INGREDIENTS

10 eggs, cracked and whisked in a bowl

½ cup chopped soft herbs such as parsley, basil or dill (optional)

½ teaspoon sea salt

Fresh black pepper to taste

1 zucchini, thinly sliced into rounds

1 small tomato thinly sliced or a few cherry tomatoes halved

½ a red or yellow pepper diced

⅓ cup compliant almond milk or coconut milk

INSTRUCTIONS

Preheat oven to 350 degrees

Line a pie dish with baking paper generously overlapping. (I 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!


A little more about Hadley:

Over the last several years, I’ve used Whole30 as my go-to reset for times when my body feels a bit off and I want to get control of my food cravings. Over the years I have encouraged clients and friends to take on a Whole30 and the results are always inspiring!

Finding Food Freedom through Whole30 was an important piece in my recovery from IBS and anxiety. I really battled through my teen years not knowing why my problems were taking over my life. I changed my diet many years after that, but something was still missing! I could never quite put my finger on what it was, and although I did improve, flare ups and setbacks continued to happen.

It was a GP in Wellington that introduced me to Whole30 and I found the program to be incredibly well structured and most importantly for me, supported by science. I read It Starts With Food and was more aware than ever of the role that food plays in our physical and mental health.

I learn something new with every Whole30 I do and the rest of the time I work on my personal Food Freedom plan that includes eating and drinking some less optimal foods in a healthy balance. I am in control of my cravings and if things get out of hand, I simply reboot with another Whole10 or 20.

Hadley Fierlinger is a Certified Health Coach and founder of The Remedy Project in New Zealand. Finding food freedom through the Whole30 was a pivotal step in her recovery from IBS and anxiety. After discovering that changing her diet healed her lifelong conditions, Hadley went on to study Health Coaching at the Institute for Integrative Nutrition so she could help others increase their health, starting with changing the food on their plates. She saw firsthand the power of Whole30 with her clients when those who took on a Whole30 made more progress in 30 days than those who chose to make small changes over 6 months. Her coaching focus in on helping people learn to cook delicious recipes with fresh local ingredients and cultivate a mindset for lasting wellbeing.

One thought on “Simple Summer Frittata

Comments are closed.