Baked frittata with walnut gremolata

Baked frittata with walnut gremolata – gluten free, grain free, dairy free, clean, vegetarian and paleo friendly.


Eggs are something I’ve always had in plentiful supply and frittatas are my go to egg dish. They are perfect for a quick, light dinner or Sunday brunch with a crispy salad on the side.
I’ve made many frittatas in my frying pan, however today I wanted to show you how to make a baked frittata with walnut gremolata but show you two different cooking methods. A frying pan and a cake tin. A cake tin is great for presentation purposes when you have guests pop over (and you can’t think of anything to make for the life of you). The smaller the cake tin (or frying pan), the loftier the frittata will be. It will take longer to cook in a cake tin so keep this in mind if you are pressed for time. I’ve used a 23 centimeter tart tin with higher sides than normal as I did not have a large enough cake tin.
The walnut gremolata pairs beautifully with this frittata – especially the lemony flavour against the egg. It tastes even better at cold/room temperature as the lemon seems to be more prominent against the frittata.
I’ve used large, long red chillies (3 of them in total) and kept the seeds in, however the chilli is not very prominent in this dish. If you want more heat, you can either add more chillies or add in some chilli powder.
You can play around with ingredients and put whatever you want in this frittata. Try some steamed sweet potato or pumpkin, sauteed mushrooms, some peas or whatever you like.

Today has been a very busy day for me. After a 4.30 am wake up for a sunrise photo shoot in the national park, I was off on a ferry ride to the beach with a friend of mine. Now it’s onto more recipes for my chocolate e-cookbook.

Enjoy the rest of this gorgeous Saturday.

Love, Tash x


Here’s an overview on what to do

Cook chilli and onion till onion is soft and translucent. Add garlic and cook for a further 2 minutes.
Stir through spinach until just starting to wilt.
Transfer cooked vegetables to a bowl and add the whisked egg/milk mixture. Add the fresh cherry tomatoes, parsley and seasoning.
Pour into a 22 – 23 cm round cake tin or tart pan.
Bake in a preheated 180 degrees C (160 fan forced) oven for 40 – 50 minutes or until egg is set and does not wobble in center.
Combine chopped roasted walnuts, flat leaf parsley and lemon rind in a bowl.
Serve with a sprinkle of walnut gremolata and fresh sliced cherry tomatoes.

Why this is so good for you

Spinach improves skin health, eases constipation, flushes toxins from the colon, builds strong bones, improves eyesight, protects against breast cancer, reduces risk of ovarian cancer and protects your brain function from premature ageing.

Chillies fight sinus congestion, aid digestion, help relieve migraines, muscle, joint and nerve pain, control blood pressure and aid in metabolism for weight loss.

Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.

Onions strengthen the immune system, help regulate blood sugar, reduce inflammation, help prevent cancer and reduce the risk of gastric ulcers.

Eggs are high in protein (which helps you keep full) and most of the nutrients are found in the yolk. Eggs help prevent macular degeneration and prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails; and aid in the brain development of a growing foetus.

Lemon and lemon zest promotes heart health, maintains blood pressure levels, lowers bad cholesterol, reduces risk of heart disease and high blood pressure, helps prevent skin, colon and breast cancer, helps prevent osteoarthritis, inflammatory polyarthritis, bone fractures and osteoporosis, helps treat sore throat, flu, cold and similar infections, encourages healthy bowel movements and improves oral health.

Parsley freshens breath, inhibits tumour formation, reduces risk of colon cancer, cervical cancer, diabetes and asthma, fights against osteoarthritis and rheumatoid arthritis, helps prevent recurrent ear infections or colds, reduces severity of asthma.

Coconut oil helps boost metabolism and aids in weight loss, helps boost endurance, detoxes the body, protects the heart, prevents and heals candida, helps improve the digestive system and prevents irritable bowl syndrome, strengthens the immune system, kills the viruses that causes influenza, hepatitis and measles, helps stop tooth decay, helps prevent liver disease, helps dissolve kidney stones, prevents and treats diabetes, kills the bacteria that causes throat infections, heals damaged tissues and infections; topically it helps eliminate the fungi and yeast that cause athletes foot, ringworm, thrush and nappy rash, prevents wrinkles and sagging skin and nourishes and strengthens hair.

Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.

Walnuts reduce blood pressure, reduce the risk of heart attack, reduce the risk of type 2 diabetes, reduce the risk of prostate and breast cancer, help regulate sleep, reduce inflammation in the body, improve sperm quality and mobility, enhance memory and cognitive and motor functioning.


Let’s cook!

Baked frittata with walnut gremolata

* To roast walnuts. Place walnuts on a tray in a 180 degrees C (160 fan forced) oven and roast for 10 minutes or lightly toasted and aromatic.

* To make your baking paper fit properly in a round tin, wet paper, scrunch in your hands and then mould to tin.


  • Coconut oil (or oil of choice) for cooking
  • 1 large brown onion, finely chopped
  • 3 large cloves garlic, crushed
  • 3 large, long red chillies, chopped (including seeds)
  • 8 eggs (free range or organic)
  • 1/2 cup almond milk (or non dairy milk of choice)
  • 120 grams (about 2 1/4 packed cups) baby spinach leaves
  • 8 cherry tomatoes, sliced in half plus extra for garnish
  • 1/4 cup chopped fresh flat leaf parsley
  • 1 teaspoon fine pink Himalayan salt
  • Generous grind of cracked black pepper
  • For the gremolata
  • 1/2 cup roasted walnuts, roughly chopped
  • 1/3 cup finely chopped flat leaf parsley
  • 1 teaspoon finely grated lemon rind
  • Pinch of salt


  1. Preheat oven to 180 degrees C (160 fan forced)
  2. Heat some coconut oil in a large frying pan on medium - low heat. Fry onion and chilli until onion is soft and translucent. Add garlic and cook for two minutes. Add spinach and stir until just starting to wilt. Transfer to a bowl.
  3. Whisk together the eggs and milk and add to vegetables along with the fresh cherry tomatoes, parsley, salt and pepper. Mix gently.
  4. To cook in the oven:
  5. Pour into a baking paper lined round cake tin (about 22 or 23 centimeters in diameter) and cook for 40 - 50 minutes or until egg is set in the middle and does not wobble. Cut frittata into wedges and serve with the gremolata and a serving of salad.
  6. To cook under a grill:
  7. Preheat grill to 180 degrees C.
  8. Pour egg/milk mixture over cooked mixture in frying pan. Add the tomatoes, parsley, salt and pepper and cook until egg is 3/4 set.
  9. Place frying pan under grill, close oven door and cook until top is set.
  10. Slice into wedges and lift out with a spatula.
  11. For the gremolata
  12. Combine walnut gremolata ingredients in a bowl. Sprinkle over frittata wedges and top with extra fresh cherry tomatoes.

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