I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here. This recipe is only suitable for the autoimmune protocol if you have successfully reintroduced eggs.
I have met a lot of hardboiled eggs in my time, but you’re twenty minutes.(Oscar Wilde)
It seems Sarah Ballantyne and her autoimmune protocol are gaining considerable global traction. And, I can understand why. I’m a believer. It has taken me some time, not to mention a pretty big level of commitment, but I am currently finally free of the autoimmune symptoms that have been plaguing me for 23 years. TWENTY THREE YEARS! That’s pretty amazing…
But that’s not the purpose of this wee post.
One of the best things about undertaking a protocol like AIP, other than the health benefits you hope to achieve, is the support you receive from other people within the ‘AIP Community’ from around the world. There are blogs and Facebook groups, forums and Pinterest boards. And without exception, I have found the people in these groups to be knowledgable, encouraging and understanding. It can be a bit of a lonely road when most of your friends eat a pretty standard diet and you can no longer go out to restaurants, have a coffee or a glass of wine.
And, one of the most common questions asked within these groups is around how to provide food for a family when you are so restricted by the elimination of all potentially inflammatory foods – often for a long period of time. It’s a valid question, especially when there are young children involved.
In this, I am very lucky. LM has totally supported my weird food journey from the first. He’s happy to eat whatever I eat and considers himself my ‘Primary Recipe Tester’. And while its true that the food we eat is full of great flavour and super healthy, we are certainly limited because of the restrictions – particularly by way of spices, nightshades (tomatoes!), nuts and eggs.
Regardless of whether we are on the autoimmune protocol or not, Casa TSL is a gluten-free and dairy-free zone*. LM has a violent reaction to cow juice and just feels better when he’s not eating gluten. But, it is fair to say that I feel a little guilty about the fact that his diet is so restricted because of me.
Because of that, even though I’m not eating eggs at the moment, I’ve taken to making him one of these SUPER easy frittatas. It takes no time to whip one up on a Sunday night and its a much healthier alternative to the sandwiches that traditionally fill a lunchbox, with a big hit of protein from the eggs and loads of vegetables.
LM calls this his frittata-ta-ta-ta-ta…. While the base recipe remains constant, I mix it up and throw in pretty much whatever I feel like (read: whatever’s in the fridge). It’s kind of LM’s Potluck Frittata-ta-ta-ta-ta…
Ingredients Base Frittata: Optional extras: Method 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. *this time I added sautéed red onion and pancetta, and a little goats curd E N J O Y !
The EASIEST Vegetable Frittata in the World
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
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
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.
*this time I added sautéed red onion and pancetta, and a little goats curd
E N J O Y !
*I hope to be able to reintroduce some high quality dairy eventually