Ingredients:
1 cup of firmly packed grated organic carrot (leave the skin on)
1 cup of firmly packed grated organic zucchini
1 cup of firmly packed grated organic red sweet potato (leave the skin on) or pumpkin
1 large organic onion, diced (or equivalent in green shallots)
8 free range organic eggs
4 tablespoons finely chopped parsley
4 – 5 rashers of free range, organic diced bacon (optional, but adds lots of flavour)
Cashew cheese – purchased from health shops or markets or make your own
Himalayan salt to taste
Coconut or olive oil to fry
Method:
Preheat oven to 160 degrees. Grease a 22cm square pyrex dish.
Heat the oil in a large frypan and lightly fry the bacon and onion. Add the 3 cups of grated vegetables and lightly fry until softened slightly. Set aside to cool.
Add the salt to the eggs and beat for 1 minute. Add the parsley and vegetable/bacon mix and stir through.
Pour into greased pyrex dish and add chunks of cashew cheese, then push the cashew cheese under the surface of the frittata mix. 
Cook with a lid or alfoil over the top for around 40 minutes. Time varies between ovens. For the lasts 15 minutes, remove top to let it brown.
By Andrea Southern