• 8 eggs
• 2 tbsp grated Parmesan cheese or goats cheese (optional)
• 1 clove garlic, finely chopped
• 1/2 an onion finely chopped
• 1 tbsp butter or ghee (or macadamia nut oil if dairy intolerant)
• 1/4 cup organic cream or coconut cream (optional)
• freshly ground black pepper to taste
• 1/2 tsp himalayan or sea salt
• 1 tbsp dulse flakes (optional)
• 1/4 cup sliced mushrooms
• 1/2 cup sun dried tomatoes (air dried or marinated in olive oil)
• 1/2 cup asparagus, coarse ends removed, spears cut into 2-inch pieces (Asparagus is in season in Spring time only)
• 1/4 cup finely chopped basil (or use italian parsley or a mix of both herbs)
  (* if the above vegetables aren’t in season, see note below)

Directions:

1. Preheat oven to 170 degrees celcius.
2. Lightly beat eggs, dulse, cream and parmesan cheese in a bowl (if using goats cheese, crumble it into the frittata at the end & just before it goes in the oven).  Add the
3. Gently heat the butter or oil in a pan or frittata pan.  Once melted, put the garlic, onions and mushrooms in an ovenproof sauté pan and cook over medium heat until the onions become tender.  Add the sundries tomatoes, salt and pepper. Then add the asparagus and herbs and lightly sauté altogether (about 2 to 3 minutes).
4. If using a frittata pan pour the egg batter over the vegetable mix, shaking the pan to keep the eggs from sticking to the bottom. Loosen the edges of the frittata with a spatula and tilt the pan so that the uncooked part runs around the pan.  Then,
5. Put the pan under the grill on the highest shelf until the top becomes brown, about 2 minutes. Slide the frittata onto a platter and cut into wedges. Garnish with avocado and tomato wedges, olives & salad greens. Serve immediately.
6. If using an oven proof dish, transfer the vegetable mix from the pan into a greased oven proof dish and move the egg mix around until it’s even across the dish.
7. Place the dish in the preheated oven for 20-25 minutes or until the egg is cooked and starting to brown on top.
8. Enjoy served

Notes

• Frittatas are so adaptable, add whatever veggies you have on hand: starchy / root vegetables like beetroot, sweet potato, potato or pumpkin can be roasted first eg cut into bite sized pieces and then added to the egg mix as a perfect addition.
• Leafy greens are also a great addition e.g. spinach, silver beet or Kale.  At the end of step 3 add them in with the asparagus and lightly wilt before pouring the egg mix over.
• If you don’t have a frittata pan, as suggested above place the vegetables into a medium sized baking dish, then add the egg mix over the top. Place into the oven for 20 – 25 mins on 170 degrees.