LCHF Frittata with Avocado

This is one of our favourite mid-week breakfasts here at LCHF Endurance. The preparation you do before your week starts really does set you up for success.

Ingredients (Serves 4)

• 10-12 eggs, free range
• ¼ teaspoon sea salt
• 1 teaspoon chilli flakes
• 200ml coconut cream
• 1 large zucchini, grated
• 1 large carrot, grated
• 250g pasture-raised chorizo, cubed (such as Gamze Smokehouse) 
• 1 teaspoon cold-pressed extra virgin coconut oil

 To serve, per person:

• 1 avocado, medium

Method

1. Preheat oven to 180°C and lightly grease a ceramic or glass baking dish.
2. In a large bowl, whisk eggs with salt and chilli. Add coconut cream and whisk further until well combined. 
3. Add grated vegetables and chorizo and combine.
4. Pour frittata mix into the baking dish and bake for 30 minutes or until cooked throughout.
5. Serve one quarter with avocado and enjoy.