Our frittata is full of protein and can give you a real boost. Its consistency and ingredients can all be modified and adapted to suit your side-effects.
Centre For Cancer Nutrition
Our frittata is full of protein and can give you a real boost. Its consistency and ingredients can all be modified and adapted to suit your side-effects. The ingredients can be cut into very small pieces if you are havingdifficulty swallowingor blended smooth. Cream can be added forloss of weightand sour cream added when serving for adry mouth. This recipe works well with added fresh ginger ifnauseais a problem.
- 7 large eggs
- ½ cup milk of your choice
- ½ cup shredded tasty cheese
- 2 very small potatoes, finely cubed
- 2 cups of any vegetables, finely chopped
- 75g bacon or pancetta
- 4 spring onions, finely sliced
- ½ cup mushrooms, sliced
- 1 garlic clove, minced
- ½ red capsicum, sliced
Preheat oven to 200˚C. Grease a round ovenproof pie dish.Whisk together eggs and milk in a large bowl. Add all other ingredients (except a few slices of capsicum) and stir together.Pour into the pie dish and arrange the extra slices of capsicum on top. Cook in the oven for 30 to 35 minutes or until set.Remove from oven and let the frittata stand for 10 minutes before slicing and serving.
- Centre For Cancer Nutrition