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The Everything Awesome Frittata

by August 18, 2017

Turn a weeks worth of leftovers into a delicious breakfast keto frittata

Eating Style:

Dairy-free, Egg-free, Gluten-free, Keto, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegetarian

Prep Time:

Serves:

4

Ingredients

  • 3 tablespoon extra-virgin coconut oil
  • 6 free large eggs
  • 1/4 cup unsweetened non-dairy milk
  • 1/2 cup shredded zucchini
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup fresh parsley, chopped
  • 6 olives, pitted and diced
  • 2 fresh basil leaves, chopped
  • 1/2 teaspoon gray sea salt
  • 1/2 teaspoon oregano leaves

Instructions

  1. Preheat coconut oil on medium heat in a medium sized oven safe pan, I used cast iron.
  2. Meanwhile, place eggs and milk in a bowl and whip with a fork for 1 minute. Add remaining ingredients except the mushrooms and nutritional yeast. Stir to combine.
  3. Pour the mixture into the prepared pan and top with sliced mushrooms. Allow the frittata to cook for 10 minutes.
  4. Remove the frittata from the oven, sprinkle with nutritional yeast and set the broiler of your oven to low.
  5. Slide the frittata under the broiler. The oven rack should be around 6″ away from the element and watch carefully until the top is golden about 5 minutes.
  6. Remove from oven and serve!

Nutrition Information Per Serving

Calories:

210

Calories from Fat:

161.1

Total Fat:

17.9 g

Saturated Fat:

5.7 g

Cholesterol:

246 mg

Sodium:

380 mg

Carbs:

3.4 g

Dietary Fiber:

3.1 g

Net Carbs:

0.3 g

Sugars:

0.2 g

Protein:

12.1 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

Read more about me...