Eggs are my saviour. Whenever my fridge is sad and empty or I just plain forget to prep a meal, eggs are the one thing always there to greet me. They give me a warm meal, protein and good fats, they play well with others and they're not picky about when they arrive on my plate—whether that's 7am or midnight. Eggs deserve a round of applause. The other night was one of those nights so I whipped up this not-so-little pizza frittata, dairy-free of course!


8 eggs

1/4 cup unsweetened almond milk

1 tbsp olive oil

1 cup canned San Marzano tomatoes 

4 slices nitrite-free bacon

8-10 leaves fresh basil

Fresh ground pepper and Chili flakes to taste


Preheat oven to broil. Fry the bacon and set aside, wrapped in paper towel to absorb the grease. Add olive oil to a medium-sized oven-safe pan (cast iron if you have it) over medium heat. Crush tomatoes with your hands and add to the pan. Break eggs and pour almond milk in a bowl and whisk till well mixed. Add a few turns of good ground pepper and shakes of chili flakes (however spicy you like). Roughly chop the bacon and add to egg mixture. Pour mixture into the pan and stir around, evenly distributing the ingredients. Lay the basil on top and gently coat with egg mixture by shaking the pan. Cook on medium-low for 10 minutes before popping into the oven to finish for another 10 minutes or so. Eggs should be a bit crispy and puffy on top when done (you can slice a knife into the centre to check for doneness). Cut into 4 slices and serve with a big helping of greens—I did arugula with cucumber and avocado.

And breakfast, lunch or dinner is served!

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