Recipe of the Week - Lunch

Bacon, Egg and Avocado Frittata


rep Time: 15 mins

Cook Time: 25 mins 

Serves: Four


This bacon, egg and avocado frittata recipe is so easy and so yum. It’s perfect for super busy mornings. Anything you can prep the night before then grab and go = winning.


  • 8 eggs whisked

  • 4 rashers (slices) bacon chopped

  • 1/2 avocado

  • 1 cup baby spinach

  • 1/2 cup sliced mushrooms

  • 1/3 cup full fat coconut milk (canned)

  • salt and pepper


  1. Preheat oven to 180°C (350°F) and line a 20 x 20 cm (8 x 8 inch) baking dish with baking paper.

  2. Fry up the bacon in a small fry pan. We do this coz we love extra crispy bacon, you can skip this step, but we vote do it!

  3. In a small bowl whisk all the eggs, add the coconut milk, salt and pepper and stir.

  4. Pour the egg and milk mix into the lined tin.

  5. Place the avocado, spinach, mushrooms and bacon evenly on top of the egg mix. Then use a spoon to press everything in under the egg mix.

  6. Pop into the oven for 25 minutes or until the egg is cooked.

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