This family food recipe is super popular in our household. You know what… I’m not going to write a long blog post about how and why these frittatas are so good. Try them for yourself and see!

This particular frittata is low carb, paleo (when dairy free), and can easily be made nightshade free for those who are on an autoimmune paleo diet. It can be altered to introduce to your baby by removing the salt.

The high amounts of protein and fat, and low amounts of carbohydrate (and all low GI carbohydrates) make this a good option for maintaining stable blood sugar.

What ingredients you need for your frittata:

6 eggs, whisked

Biocheese grated cheese (or regular cheddar cheese if you eat dairy)

1 piece of bacon, chopped finely

Dash of salt and pepper

Added options:

Cherry tomatoes, finely cut

Baby spinach

Mushrooms, finely cut

Zucchini, finely sliced

Cauliflower or broccoli, cooked and mashed

Olives, finely cut

Parsley, finely cut

How to make your frittata:

Pre-heat oven at 180deg

Mix all ingredients in a large bowl

For individual servings: Pour into a muffin tin (use a large spoon to ensure the heavier ingredients are evenly distributed) – be sure to fill half way as the egg will expand!

For one large frittata: Pour into a pie dish or oven tray

Put in oven for 15-20 minutes – you’ll know it’s done when the egg begins to expand, you stick a knife in and there is no raw egg on it

Enjoy warm or cold