INGREDIENTS
Basic ingredients
Coconut oil 15 g
Eggs, large 10–12 units
Salt To taste
Seasoning To taste
Mushroom or white onion soup
powder 50 g
Milk or cream 125–200 ml
Cheddar cheese, grated 76 g
Additional ingredients
(add whatever you like or is
available in your house—these are
examples of possible additional
ingredients)
Bacon bits 250 g
Vienna sausages 84 g
Ham, cubed 125 g
Mushrooms, sliced 250 g
Onion, chopped 160 g
Potatoes, cubed 400 g
Cherry tomatoes As desired
Frozen vegetables, optional
As desired
METHOD
- Warm a large saucepan (or electric frying pan) over low heat and add
coconut oil. - Heat the additional ingredients, for example, bacon, onion, potato
cubes and mushrooms, in the saucepan until cooked. - Beat the eggs.
- Add the salt, seasoning and soup powder to the milk/cream to the
beaten eggs. (Omit the soup powder if you use muffin pans.) - Add the grated cheese to the egg mixture and mix well.
- Pour the egg mixture over the other ingredients in the pan or add the
other ingredients to the egg mixture and pour into the dish/muffin
pan (for small frittatas). - Put the Viennas, frozen vegetables and cherry tomatoes on top of the
mixture in the pan or dish. - Add more grated cheese to cover the mixture.
- Put a lid on the saucepan and cook slowly until the edge of the
frittata turns lighter in colour (about 10 to 20 minutes). Put the pan
in the oven and bake for about 20 to 30 minutes (keep an eye on it
to avoid overcooking) until the eggs are puffed and appear cooked.
(When a knife is inserted in the centre, it comes out clean.) Remove
frittatas from the oven. - Or: Cook mixture in an electric frying pan for at least 1 1⁄2 hours until
ready (a knife inserted in the centre comes out clean). - Or: Pour the mixture into a dish and bake in preheated oven at 180°C
for 40 to 45 minutes or until a knife inserted in the centre comes out
clean. Reduce the baking time to about 20 minutes If muffin pans are
used.