Jan 17, 2024
Serves 4
Preparation time: 15 minutes
Cooking time: 25 minutes
  • 6 eggs
  • 1 white potato, diced with peel
  • 1 cup diced cabbage
  • 2 tbsp olive oil
  • 1/4 cup water
  • Salt and pepper to taste
  • Fresh chives, chopped for garnish
  1. Preheat oven to 190°C.
  2. In a large oven-safe skillet, heat olive oil over medium heat. Add diced potato and cook until lightly browned, about 5 minutes.
  3. Add diced cabbage to the skillet and cook for another 3-4 minutes until slightly softened.
  4. In a separate bowl, beat 6 eggs with salt and pepper to taste.
  5. Pour the beaten eggs into the skillet with the potato and cabbage. Add 1/4 cup of water to the skillet to help steam the frittata.
  6. Place the skillet in the preheated oven and bake for 15-20 minutes or until the eggs are set and the top is slightly browned.
  7. Once done, remove from the oven and let cool for a few minutes. Slice into wedges and garnish with chopped fresh chives.


Approved for: Low Salicylate Diet, Gluten-Free, Adrenal Diet


Filipa Bellette is Co-Founder of Chris & Filly Functional Medicine. She is an accredited Clinical Nutritionist & Functional Medicine Practitioner. She is also a Ph.D. thought-leader, award-winning writer, and regularly published as a guest blogger & in the media. Together with her husband Chris Bellette, Filipa has worked with over 2,000+ busy, burnout clients in the last 10+ years, and specialises in producing healthy, balanced, and happy Mums & Dads…or as she calls it, a Power Parent! Filipa’s own passion for producing high-performance Power Parents came from her own personal experience of Mummy Burnout, after having babies and juggling the demands of business, family, and her failing health.

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