New Recipe: Anti-Inflammatory Chive & Pumpkin Frittata

Frittatas are a weekly staple of mine. Great for a high-protein breakfast when you are short on time, delicious for a ready-made lunch and one of my favourite ways to ensure my children are well nourished. This recipe is also SIBO-friendly, so perfect for those who are healing their gut. Enjoy.

Ingredients (Serves 4)

  • 8 eggs, free range
  • 1/4 cup coconut milk, optional (without thickeners/gums)
  • 1 cup pumpkin
  • 1 tablespoon coconut oil cold-pressed extra virgin olive oil
  • 3-4 rashers pasture-raised bacon, diced
  • 2 tablespoon fresh chives, chopped
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Handful of rocket leaves


  1. Preheat oven to 180°C and line a baking dish with baking paper.
  2. Dice pumkin into thin slices and add to baking dish.
  3. Heat a non-stick frypan over medium heat and oil and sauté bacon for 3-4 minutes. Sprinkle over the pumkin.
  4. In a large bowl beat eggs and combine with coconut milk, turmeric and chives. Season with salt and pepper and add to baking dish.
  5. Cook for 30-35 minutes and enjoy alongside a handful of rocket leaves.

Recipe developed and image shot by Elyse Lagos from Captured Wellness.


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