Hot snack: Bubble and squeak frittata - Juice Daily
Bubble and squeak fritata

Hot snack: Bubble and squeak frittata

This humble frittata is a really inexpensive but delicious dish that is great for breakfast, lunch, dinner or a snack. If you don’t have any leftover roast meat, use ham or bacon instead. In fact, you can add anything you like.

Serves 4-6, prep time: 20 minutes, cook time: 30 minutes


10 free-range organic eggs
120 ml (½ cup) coconut cream
Sea salt and freshly ground black pepper
3 tablespoons coconut oil or other good-quality fat
1 large onion
2 garlic cloves
1 handful picked flat-leaf parsley leaves
200 g leftover roast lamb or other leftover roast meat, such as chic
ken, beef or pork
200 g cooked veggies (pumpkin, sweet potato, carrot or ot
her leftover vegetables),
cut into cubes
300 g cooked cabbage, kale, Brussels sprouts, zucchini or other leftover greens, shredded


  • Preheat the oven to 180°C.
  • Line a deep baking tray with baking paper, allowing the paper to extend a few centimeters above the sides.
  • Crack the eggs into the all-in one kitchen appliance bowl and the add coconut cream. Mix for 10 seconds/speed 4. Tip into a lined baking tray and set aside. Rinse and dry the bowl.
  • Place the onion, garlic and parsley into the all-in-one kitchen appliance bowl and chop for 3 seconds/speed 5. Scrape down the sides of the bowl and add oil or fat.
  • Cook for 3 minutes/120C or Varoma/speed soft.
  • Add the vegetables and lamb and cook for 2 minutes/100C/reverse/speed soft.
  • Season with salt and pepper, transfer to the prepared tray, then pour in the egg mixture. Place the dish in the oven and bake for 30 minutes, or until the frittata is golden on top and the egg is cooked through.
  • 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 then transfer onto a chopping board and cut into portions and serve.
Recipe courtesy of Luke Hines and Pete Evans’ The Paleo Way

About the person who wrote this

Luke Hines and Pete Evans

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