The EASIEST Vegetable Frittata in the World (Bacon Optional!)
Prep time
Cook time
Total time
This recipe is a Stage 2 AIP Reintroduction
Recipe type: Breakfast, The Main Event
Serves: 6 large portions
  • 1 x large courgette/zucchini, grated and squeezed in a clean tea towel to remove as much moisture as possible
  • 1 x large carrot, grated
  • Handful of fresh parsley, chopped
  • salt (I use pink Himalayan salt) & freshly ground pepper
  • 12 x happy eggs, beaten
  • 1 x Tablespoon lard or coconut oil
  1. Heat your oven to 180°C (fan forced)/360°F. Grease a ceramic dish with your lard or coconut oil (my dish is 19cm square)
  2. Crack your eggs into a large bowl. Add salt and pepper. Whisk well.
  3. Stir in your grated courgette and carrot, chopped fresh parsley, and any other ingredients.*
  4. Pop in the oven for approximately 45 minutes (until the edges are golden brown). The frittata will puff up a little in the oven and then flatten out as it cools.
Optional extras:
Shredded kumara/sweet potato
cheese (here we use goats curd or sheep's milk cheese)
chopped bacon or pancetta
leftover roast meat
leftover roast veggies
smoked salmon
broccoli/cauli’ florets
sliced leeks
Brussels sprouts
wilted spinach/silver-beet/chard
additional herbs
*this time I added sautéed red onion and pancetta, and a little goats curd
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