Breakfast frittata

Everyone has had a frittata at some point in their life and probably thought, “Hmmm, I could make this…” and it’s true – if you can make an omelette, you can make a frittata. That’s all it is – just one really huge omelette!

The combinations are endless and you can add sweet potato if you plan to be having this pre / post training. You can also go a bit crazy and add some short cut bacon rashers or good quality sausage to make you really excited about this breakfast. Change it up each week and you will never be tired of this!


  • 12 – 18 free range organic eggs
  • 300g sweet potato, sliced into rounds
  • 1 brown onion, peeled and sliced
  • 300g button mushrooms, sliced
  • 1 head of broccolini
  • 200g grape tomatoes, halved
  • Grass-fed butter for sauteeing

The combinations and options are endless. Think about what you would like in your favourite omelette and use that as a starting point!


If you have no gut lining irritation (that you know of!), leave the skin on and slice them into rounds. Place a sheet of baking paper on a baking tray and pop them in the oven for 15-20 minutes on 175°C fan forced.

In a large, shallow pan, heat a bit of grass-fed butter and sauté the onions and mushrooms for about 6 minutes, stirring occasionally.

Whisk up 12-18 eggs and set aside. Go for free range as those are going to give you the best nutrients. You’ll know they are good if the yolks are bright orange!

Add the broccolini and roasted sweet potato and toss / mix for 4 minutes. The broccolini should turn bright green but still be quite stiff.

Line a large, deep baking dish with baking paper and put all of your fillings inside.

Pour the whisked eggs over the top and gently tap the dish so they are evenly spread over the veggies like glue. Top with the halved tomatoes here to add a bit of excitement and colour.

Pop in the oven at 175°C Fan Forced for 25 minutes (or until the middle is set. if you take it out and it’s still jiggling, put it back in for 5 more minutes). We slice ours into 6 servings and pack away to store in the refrigerator.