Frittata (serves 2 to 4)
• 3-4 tbsp coconut oil
• 6-8 free-range/organic large eggs
• 100g wild caught salmon steak (or smoked salmon)
• 1 red onion
• 2-3 garlic cloves, crushed
• 1 cm ginger, chopped finely or grated
• 2 cups assorted, chopped organic vegetables: carrots, leeks, spinach, broccoli, green beans, courgette, celery, peas etc
• ½ tsp Himalayan salt
• Feta cheese
• Hulled hemp seeds (optional)
• A sprinkle of fresh herbs – chives, parsley, coriander, oregano
• Organic black pepper
1. Preheat the oven to 180oC, using the upper grill.
2. Melt the coconut oil in a large frying/omelette pan.
3. Lightly fry the onions, garlic and ginger.
4. Add all the crunch vegetables, then place the salmon on top of them.
5. Place the lid on the frying pan, stirring occasionally.
6. As the salmon starts to flake, add the lighter vegetables like the spinach.
7. Mix the vegetables and salmon well, then pour over the beaten eggs, making sure the egg mixture covers all of the vegetables.
8. Leave the pan on the hop for five minutes with the lid on, then place into the oven for five minutes.
9. Sprinkle a generous amount of feta over the frittata and return to the oven for a further 5 minutes. Remove once the egg looks completely cooked.
10. Sprinkle with chopped fresh herbs and hemp seeds and add salt and pepper to taste.
The frittata is a great way to get vegetables in without noticing you’re eating so many. You could also have a chicken, beef, lamb or fish stir-fry the night before and use the leftovers to make a speedy frittata for breakfast the next morning. Adding grass-fed meats to your breakfasts boosts your protein intake, leaving you feeling fuller for longer, with generally better training results. Any extras from this meal could double up in a lunch or the next day’s breakfast, as you can heat it up safely in your steamer. Adding the shelled hemp seeds further increases the protein levels of this meal. Serve with a side salad and/or a piece of toast and enjoy.