Frittata

(gluten free, dairy free* optional, grain free, paleo- if you include bacon)

Serves 4-6

Ingredients
6-10 eggs, whisked with salt and pepper and chilli if desired 
2 carrots, grated
1 handful of spring onions, chopped or 1 brown onion, chopped
 handful of celery sticks, chopped
1 zucchini, grated
1 capsicum, chopped
1 handful of mushrooms, chopped
1/2 punnet of cherry tomatoes, chopped
2 handfuls of spinach
4 rashers of bacon (ideally get gluten, nitrite and sugar free)
1 cup of grated cheese of choice(*leave out for dairy free)

Method
Preheat oven to 200C. Whisk eggs with salt, pepper and chilli.
Grate and chop vegetables.
Fry bacon. Cook onions with celery and until softened, add in other vegetables and stir until cooked as desired. Place all vegetables and bacon into base of a large pyrex baking dish, lined with baking paper. Reserve some cheese for on top, add the rest and mix through. Pour over whisked eggs and ensure they are mixed through all vegetables. Place in oven for 30-45 minutes until an inserted knife comes out clean and a nice crust has started to form on the top.
Slice up and enjoy hot with extra pink salt and passata or homemade tomato or chilli sauce.

Enjoy