I love throwing together a frittata in the morning when we have people joining us for breakfast. It’s an easy and delicious meal that you can make with whatever you have on hand. So for this recipe I am giving you a basic recipe that can be easily adjusted to add in whatever your favorite mix ins are, or whatever you have on hand! This recipe is paleo and whole30 approved! While I love a frittata for breakfast, I also love enjoying one with a light salad for lunch! Once made this frittata can be easily reheated if you prefer to make yours ahead of time.
1/2 cup coconut milk
salt and pepper
2-3 tablespoons evoo
desired meat (optional)
(In my frittata above I included 1/2 cup diced onion, 1/3 cup diced bell pepper, 1/2 cup chopped kale, 1/3 cup chopped broccoli, and 1/2 cup chopped bacon)
Preheat oven to 350 degrees. If using a meat prepare it now by cooking and setting aside. Using a 10” cast iron skillet, add the oil to the pan and lightly sauté your veggies over medium heat. In a large bowl combine the eggs, milk, salt, and pepper together. Beat to combine, but be careful to not over mix. Pour the egg mixture over the veggies in the skillet and let it cook for 3-5 minutes over medium-low heat. Gently stir in your meat if using. The eggs will start to pull away from the pan. Move the cast iron skillet into the preheated oven and bake for 15-17 minutes. Once done top with fresh herbs for garnish and serve warm.