Fritattas are super versatile and can be filled with so many different things. Think leftover roast vegetables and meat or fresh sauteed greens and loads of herbs for a start.
Served hot or cold, it’s lovely with a relish for a quick breakfast or served with salad or added steamed vegetables for lunch or a light dinner. It is also brilliant when cut into bite sized portions for the kiddies lunchbox or a high protein snack too.
Here we used some leftover paleo lamb sausages from our local butcher and some caramelised red onion for a delicious version.
2 tablespoons cooking fat (ghee, coconut oil, olive oil)
2 red onions
1-2 tablespoons fresh thyme leaves
5 leftover cooked lamb sausages (the best quality you can afford)
1 cup finely sliced greens (try spinach, kale, silverbeet and herbs like basil)
2 tablespoons freshly chopped herbs (try basil, chives and flat leaf parsley)
Salt and pepper
Grated Parmesan or Nutritional yeast to sprinkle on top (optional)
- Preheat the oven to 180°C fan forced.
- Slice the onion into 8 wedges. (Cut in half, then each half into quarters then eights).
- Coat with a little olive oil, sprinkle with thyme and season with salt and pepper and roast in the oven for 20-30 minutes until nicely softened and caramelising in sections.
- Whisk the eggs until well combined, add the extra chopped herbs, season with salt and pepper and whisk again.
- In an oven-proof fry pan, heat a little cooking fat, add the sausage and greens and cook until warmed through. Turn it down to low and add the red onions.
- Pour the egg mixture over the warmed sausage and vegetable mix, ensuring its evenly spread over the pan. Add the Parmesan or nutritional yeast if using.
- Allow to sit for a few minutes to gently begin cooking the bottom, then pop into the oven to finish cooking for around 15-20 minutes or until cooked.
- Cut in to wedges and enjoy!
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Sandi Cooper is an experienced Naturopath working in clinical practice for almost two decades. Her clients love her down-to-earth approach and her naturally caring qualities. Although Sandi is experienced in most areas of clinical practice, she has a special interest in children’s health and nutrition, working with parents to get the best outcomes for their children.
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