2 TBSP coconut oil
3-4 cups seasonal veggies like summer squash, kale, zucchini, broccoli, spinach, or tomatoes
1 medium yellow onion, thinly sliced
2 garlic cloves, minced
6 pasture raised eggs
1/2 unsweetened coconut milk
1/4 chopped fresh herbs like chives, basil, parsley, or tarragon
1-2 tsp sea salt
Preheat oven to 350 degrees fahrenheit
Heat a large oven proof saute pan (preferably cast iron) over medium-high heat. Melt the coconut oil in the pan, then add the veggies and onion. Cook, stirring occasionally, until everything is soft. Add in the garlic and continue cooking until the mixture is aromatic.
While your veggies are cooking, in a medium bowl, whisk together the eggs, coconut milk, herbs and salt.
Pour the egg mixture into the pan with the veggies and then transfer the pan to the pre-heated oven. Bake for 15-25 minutes. (The size of the pan will determine how long it takes to cook) . Once the center is firm or “set”, remove the pan from the oven and serve the frittata either warm or room temperature.
**Recipe from Clean Eats cookbook.