Ingredients:

2 tbs ghee, tallow or olive oil

500g beef mince with marrow*

1 onion

3 cloves garlic

8 eggs

¼ cup natural yoghurt 

1/4 cup grated cheese, I use an organic cheddar 

Chopped garlic chives, chives or parsley

 This is a fantastic recipe for a beginning to a big day at work, school or weekend of sport and shopping. It’s nutrient dense and full of quality fats and protein to see you through a busy morning right until lunch time. It can be made ahead and reheated or even enjoyed cold.

 Method

 Preheat the grill to 180c

 Heat the fat in a heavy non-stick pan on medium-high heat and cook the onion for 3 minutes until beginning to caramelise then add the garlic and beef mince, breaking up with a wooden spoon, cook until browned all over and season to taste with salt and pepper.

Whisk the eggs gently with the yoghurt and stir through the cheese and chives. Season with salt and pepper.

Pour the egg mix into the pan with the mince. Lower the temperature to medium low and allow to cook for a minute or so before moving to the whole frypan to the grill to continue cooking for 5-8 minutes until the surface of the frittata is all set and begging to colour.

Serve with some sauerkraut and rocket for extra liver loving probiotic goodness.

Serves 4-6.

*Ask your butcher if he stocks mince with bone marrow added, alternatively liver and heart is also a fantastic nutritional boost. Many butchers now offer these sorts of mince blends.