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Pete Evan’s Fabulous Frittata

By Recipes
Frittata 2048x1592

 What to do with leftover ham/meats from Christmas!? Make a Frittata! This is a Pete Evans recipe that I love…..


  • 10 eggs
  • 125 ml (½ cup) coconut cream (or milk of choice)
  • sea salt and freshly ground black pepper
  • 3 tablespoons coconut oil or ghee/butter
  • 1 large onion sliced
  • 2 garlic cloves, crushed
  • 200 g leftover roast ham (or other leftover)
  • 200 g cooked veggies (pumpkin, sweet potato, carrot or other leftover vegetables), cut into cubes
  • 300 g cabbage, kale, Brussels sprouts or other leftover greens, shredded
  • 2 tablespoons chopped flat-leaf parsley leaves


Preheat the oven to 180°C.

Line a deep baking tray with baking paper.

Crack the eggs into a bowl, whisk lightly with the coconut cream and season well with salt and pepper. Set aside.

Heat the coconut oil or other fat in a large frying pan over medium heat. Add the onion and garlic and cook for 3–5 minutes until soft and slightly golden. Stir in the leftover meat, vegetables and

parsley and cook gently for 2–3 minutes until heated through. Season with some salt and pepper, transfer to the prepared tray, then pour in the egg mixture. Place in the oven and bake for 30 minutes, or until golden on top and the egg is cooked.

Leave the frittata to cool for at least 10 minutes, then either cut into portions in the tray or use the baking paper to lift it out in one piece onto a chopping board or platter. Cut into portions and serve.

Serves 6 – 8