Frittata

• 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.