It’s all about the FRITTATA

A weighty issue...

A weighty issue..r

In a recent Blog post about a weight-loss competition among a group of girlfriends, I mentioned that I’d write at a later date some of the diet tips I used to lose those five kilos. Finally here, it is!

Before I go any further, let me point out that:

  1. I am NOT a dietician, so please consult a medical professional before taking any of my advice
  2. I am aware and sensitive to the issues of those with eating disorders and am by no means encouraging unhealthy or extreme weight loss, but am also aware that for those who ARE overweight, any help and encouragement can be beneficial.


Great, now the disclaimers are out of the way, let’s head into the kitchen!

Alinta at work

Alinta at work

Oh, just one more thing… I should point out that a lot of the credit for this recipe and the constant and positive support behind my on-going pursuit for better health and a better body are due to my personal trainer – the wonderful ALINTA WILLET. Anyone looking for a personal trainer should sign up with her immediately! (details below)

Here’s the three tips Alinta has given me that have made the biggest difference to the way I eat and drink:

  1. Start the day with a glass of warm water and juice from half a lemon. Wait at least fifteen minutes before eating or drinking anything else.
  2. Eat a protein-based breakfast and leave the carbs till AFTER training. (Yes, you must do a weights workout!) This is where the magical FRITTATA comes in.
  3. Ditch white wine and drink red instead. I know those who know me well will be shocked to hear I have pretty much given up my much-loved Chardonnay for a glass of Shiraz (or two) at the end of the day and it’s made a massive difference.

Now let’s talk FRITTATA.

Due to the fact that I work in breakfast radio, (tune in to SmoothFM 91.5 from 6am till 9am every day to hear MIKE PERSO and myself on the More Music Breakfast Show) I was a little disheartened when Alinta told me I should stick to a protein breakfast in the mornings. How could I cook up a bacon and eggs feast between news and traffic reports?

That’s when Alinta’s face lit up and she told me she had the perfect solution.


Yep, this is a magical concept that will change your life!

With this recipe, you can cook up a HUGE casserole dish worth of FRITTATA and divide it in to ten portions. That means – working Monday to Friday – you have TEN breakfasts prepared from just ONE cook up! You place each portion in a plastic container – eat four fresh and freeze the rest. It’s brilliant. Just a minute and a half in the microwave and it’s ready to go. It’s so filling, you won’t feel hungry for hours. And it’s a healthy start to the day.

There are several versions I make – one with chicken – and one just with veggies but I think I’ll start with the lamb recipe.


2 x 500g packs lamb mince
1 large onion
Spices: Cayenne pepper, Chinese Five Spice and Sumac (Sambel Olek is optional – if you like chilli)
Salt and pepper
1 punnet Perino tomatoes
1/2 punnet sliced mushrooms (optional)
1 dozen eggs
Dash of milk
Grated Parmesan cheese


  1. Start by chopping up an onion and frying it in a pan with coconut oil till clear.

    Use coconut oil to fry one large onion

    Use coconut oil to fry one large onion

  2. Remove onion and place in a large casserole dish, along with a punnet of Perino tomatoes sliced in half. (uncooked) Sprinkle on salt and pepper.

    Tomato and onion

    Tomato and onion

  3. Fry up the lamb mince in two batches, adding the three spices – SUMAC, Cayenne Pepper and Chinese Five Spice as who stir. Add around 2 or 3 teaspoons of SUMAC, two dashes of Cayenne Pepper and two dashes of Chinese Five Spice for each batch. I also love to add a teaspoon of Sambel Olek (chilli paste) for extra spice.
    Frying the mince

    Frying the mince

    4. When the mince is browned, add it to the casserole dish on top of the onion and tomato.

    Putting the mince in the dish

    Putting the mince in the dish

    5. For extra substance and flavour – but this part is optional – fry up half a punnet of sliced mushrooms and add this on top, then pat the meat and veggies down into a firm base.

    Patting the mince and vegies into shape

    Patting the mince and vegies into shape

    6. Beat up a dozen large eggs in a big mixing bowl. (sometimes you need 14, depending on the size of the eggs) Add a dash of milk to pump up the volume, then pour over the meat and veggie base in the casserole dish. Sprinkle a light dusting of Parmesan cheese on top – unless you are being more diet-conscious – in which case, ditch the cheese!

    Pour the eggs and milk mixture over the mince then add a sprinkling of Parmesan

    Pour the eggs and milk mixture over the mince then add a sprinkling of Parmesan

    7. Bake in an oven at 180 C for roughly 40 minutes – checking after 30 minutes to see how it’s going. When it’s golden on top, remove from the oven and let cool for five minutes.

    The finished result!

    The finished result!

    8. Slice into ten portions by cutting one row horizontally and four lines vertically. Then place each piece in an individual plastic container for storage.

    Individual dishes

    Individual dishes

    And voila! That’s ten brekkies cooked in just one hit! Unless you have to share with the family…

    Breakfast for ten sittings

    Breakfast for ten sittings

    It really is the best way to start the day! The Thai chicken version is pretty tasty too.

    Oh, and don’t forget, if you want to sign up with the lady who has million more wonderful tips on food and exercise, here’s Alinta’s details. Happy eating and let me know how the frittata works for you if you give this recipe a go!

    Alinta's business card

    Alinta’s business card







Happy Lamb Day… I mean, Happy Australia Day!

I declared myself a vegetarian when I was nine. It all stemmed from a bad case of food poisoning. I was convinced the cause was ‘bad meat’, so went off it for a bit. Then I decided it was ‘cool’ to tell everyone I was a vegetarian. Which led to much scoffing and disbelief – especially from my older brothers. Determined to prove them wrong, I stuck to my guns and didn’t eat the stuff till I moved out of home into a shared house NINE YEARS LATER where it was easier to feast with the tribe.

Australia Day Lamb Dinner at Breezes, Crown

Australia Day Lamb Dinner at Breezes, Crown              (photo by Michael Tan)

Truth be told, I’d been craving red meat all those years I lived at home. BBQs were hell. I secretly salivated over the aroma, wishing I’d never been so loud with my vegetarian boast. These days I don’t need to pretend anymore, so was delighted to be invited to the annual Australia Day Dinner hosted by the nation’s lamb ambassador, the inimitable Sam Kekovich.


Being a balmy evening, the crowd gathered in the courtyard to soak up some Aussie sun, sipping pre-dinner drinks and devouring lamb nibbles before being invited into the marquee. Here are a few of the lucky ones invited along:

The host, Sam Kekovich, caught up with Amber Petty

Of COURSE, the host, Sam Kekovich was there and caught up with one of the guests, Amber Petty

Paige and Stephen Quartermain

Paige and Stephen Quartermain









Donna Demaio and Michael Wooldridge

Donna Demaio and Michael Wooldridge

Alyce PLatt and Ally Fowler

Alyce Platt and Ally Fowler










Luke Dennehy and friend

Luke Dennehy and Kirra Bothwell

Vicki Paulin with Gerard with Kathy Doherty

Vicki Paulin with Gerard with Kathy Doherty (photo by Michael Tan)









Kate Neilson and Michele Phyman

Magali and Brad Nonnenmacher

Magali and Brad Nonnenmacher (photo by Michael Tan)



Guests were then ushered into a beautifully decked out marquee, lined with Aussie flags. Sam’s voice could be heard above all, welcoming his special guests and telling everyone how he’d cut short his holiday in New York to make sure he could be at the dinner. It couldn’t be an official lamb occasion without the man – he’s been the face of Aussie lamb for years – known for his signature rants and politically incorrect sense of humour.

The Australia Day Lamb Dinner

The Australia Day Lamb Dinner

Not long into the function Sam introduced his latest lamb campaign – LAMBNESIA. He’s calling on all Australians to take the test and see how ‘Australian’ you really are. Just click on to the Lamnesia website at to take the test – it only takes a minute or two and is a bit of fun.

There were games to be had on the night too – ‘Celebrity Head’ where ‘real’ celebrity guests were invited on to the stage and take part – Stephen Quartermain one of the quickest to spot his alter ego was none other than our Grand-Dame Edna Everage.

Playing 'Celebrity Head'

Playing ‘Celebrity Head’ (photo by Michael Tan)

Guests enjoyed a fabulous feast – the entree of lamb ravioli was particularly scrumptious – washed down with some fine wine, supplied by d’Arenberg.

d'Arenberg Shiraz

d’Arenberg Shiraz


Although normally a chardonnay fan, I found the Shiraz complimented the lamb perfectly. And if you peer closely enough through the glass, you can see the little fella on the other side that I took home as my souvenir from a highly entertaining evening. Happy Australia Day!


(p.s. Yes, I KNOW Australia Day is in 3 days time – just kicking off festivities early!)