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:




  • 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


  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 from Fat:


Total Fat:

17.9 g

Saturated Fat:

5.7 g


246 mg


380 mg


3.4 g

Dietary Fiber:

3.1 g

Net Carbs:

0.3 g


0.2 g


12.1 g

Hi! I'm Leanne (RHN FBCS)

a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.

Read more about me...

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