Egg Recipes

Roasted Capsicum, Sweet Potato and Pumpkin Frittata

2 cups of sweet potato peeled and diced into 2cm x 2cm, 2 cups of pumpkin peeled and diced into 2cm x 2cm, 1 tablespoon of olive oil, 1 tablespoon of dried rosemary, 2 red capsicums, de-seeded and diced. 8 large free range eggs, ¾ cup unsweetened almond milk (or coconut milk) 2 cups of baby spinach, roughly chopped. ¼ cup of loosely packed fresh parsley, chopped. Pinch of salt and black pepper.


Pre-heat fan forced oven to 180C. In a mixing bowel combine sweet potato, pumpkin, olive oil and rosemary. Place in an oven baking tray and roast for approximately 30 minutes or until tender and golden. After half way, add capsicum to tray and roast for remaining time. In a large bowl whisk eggs lightly with almond milk, salt and pepper. Remove cooked vegetables from oven. In a greased or lined quiche or pie dish spread vegetables out evenly. Sprinkle over baby spinach. Pour over egg mixture ensuring that all vegetables are covered. Add extra eggs to cover vegetables if needed. Bake in oven for 30-40 minutes or until egg is set. Serve warm or chilled.


Serve with a side of fresh salad greens or cooked greens such as green beans and spinach. Serve with a dollop of dairy free basil pesto.



  • Add your favourite fresh or dried herbs and spices to the mixture.
  • Add a sprinkle of curry powder to your egg mixture.

Turmeric Eggs and Fresh Salsa

2 whole eggs and 2 egg whites, 1 tablespoon chopped chives, ¼ teaspoon ground turmeric, pinch of salt and black pepper to taste. 1 cup of baby spinach leaves, coconut oil for frying.

Avocado Salsa

½ large diced avocado, 1 tablespoon fresh lemon or lime juice, 5 quartered cherry tomatoes, ¼ cup for fresh chopped coriander, 1 spring onion finely chopped, black pepper.

Whisk eggs with turmeric and pepper until well combined. Add chopped chives. Heat oil in frying pan over low-medium heat. Pour egg mixture onto pan and let cook for 30 seconds or until bottom starts to set. Tilt pan to allow uncooked mixture to spread. Turn off heat when almost done. Set aside. Saute baby spinach in a touch of oil until wilted. Serve hot eggs with wilted spinach and fresh salsa.

Eggs with Sweet Potato Hash Browns

4 Free range eggs, 1 ½ cups sweet potato, peeled and finely grated. 1 egg white lightly whisked.

1 tablespoon onion powder, pinch of pink salt and black pepper. Coconut oil or macadamia nut oil for frying. 2 cups of baby spinach, olive oil for frying.

Squeeze out any excess juice from sweet potato. In a mixing bowl combine sweet potato, egg white, onion powder, salt and pepper and mix well. Heat oil in frying pan over medium heat. Spoon approximately ¼ cup of mixture onto pan, flatten and shape with the back of a spoon. Cook for 2-3 minutes until underside is cooked. Flip and cook for another 2-3 minutes or until browned. Set aside.

Cook eggs as desired and set aside. In frying pan saute spinach in olive oil for 1 minute or until wilted. Layer cooked rostis with spinach and top with eggs.

Fresh Herb Frittata

8 organic eggs, ½ cup of nut mix, 5 spring onions finely chopped. 1 cup of baby spinach, chopped.

1 cup sweet cherry tomatoes, quartered. 1 cup of fresh flat leaf parsley, chopped. 1 cup of fresh coriander, chopped. 4 cloves of garlic minced. 2 tablespoons of fresh chives, finely chopped. Pinch of pink salt, generous amount of black pepper. 4 tablespoons of almond meal.


Pre-heat fan forced oven to 180C. In a large bowl whisk eggs lightly with nut milk. Add spring onions, spinach, tomatoes, herbs, garlic, chives, salt and pepper and mix well. Add almond meal and mix to combine. Pour over egg mixture into a greased quiche dish. Bake in oven for 35-40 minutes or until egg is set.

Serve with fresh or steamed greens.

Dairy Free Basil Pesto

3 cups of fresh basil leaves, ½ cup of extra virgin olive oil, 1 tablespoon of fresh lemon juice, ¼ cup of raw cashews, pine nuts or macadamia nuts. 1 Fresh garlic clove, peeled and crushed. Pinch of salt to taste.

Blend together basil and half the olive oil until finely chopped. Add lemon juice, nuts, garlic, salt and remainder of the oil. Blend until smooth. Add a little more oil or a splash of water if needed. Adjust seasoning to liking. Store in air tight container in fridge.


  • Dollop over chicken, fish, meat or eggs.
  • Add a tablespoon of pesto to cooked vegetables and toss through.
  • If sensitive to fodmaps omit fresh garlic and use garlic infused olive oil for garlic flavour.

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