Frittata – perfect for busy people

What you need:
• 6 large Eggs
• 1 cup grated zucchini or chopped wilted silverbeet/spinach (you can use frozen – but make sure you defrost it first and squeeze out the water)
• ½ cup grated cheese (optional – leave out for Dairy Free version)
• 1 cup ricotta cheese ( for Dairy Free – use 1 cup of Silken tofu)
• 3 rashers of bacon
• 1 leek or 4 spring onions (shallots)

Dice bacon into small pieces then cook in a small frying pan for 5 mins, add the chopped leek or shallot for the last 2 mins.

Whisk eggs and ricotta together (and cheese if using), then add zucchini or spinach. Mix in cooked bacon and Leek.

* Alternative to Zucchini is wilted/steamed Silverbeet (spinach)- you can do this yourself or buy a packet of frozen spinach

• for high carbs swap the zucchini for 1 cob corn kernels and 2 cups grated sweet potato

Line muffin tray (I use the larger 1 cup size for these), with baking paper.( Don’t use cake/muffin liners – it sticks !). The baking paper slides up a bit, so you have to recruit some help to hold it while you spoon mixture in, or multitask and do it yourself.  You can also use a 20 x 25 cm baking tin, lined with baking paper, then cut into pieces – this option will take closer to 40mins.

Bake at 160 for about 30-40 minutes. They will “deflate” just a little once cooled. Store in the fridge for a healthy snack or easy lunch starter (just add salad !)