Breakfast Challenge Egg Frittata


can (15 oz) full fat coconut milk (use only the cream at the top of the can)
1 teaspoon
fresh herbs (minced, optional)
salt and pepper to taste
olive or coconut oil (to coat the pan)
8 cups
chopped low starch vegetables of choice (mushrooms, peppers, zucchini, kale, celery, bok choy, etc.)


Preheat oven to 375°F. Line a 9 x13 pan with parchment paper.

Crack eggs into a large bowl. Add the thick cream from the top of the can of coconut milk. Discard or save coconut water for another use. (If the coconut cream is not separated at the top, just use half the can of liquid.) Whisk in the fresh herbs, salt and pepper.

Heat oil over medium heat in a large frying pan. Saute vegetables for a few minutes until tender. Arrange in baking dish and pour egg mixture over vegetables. Bake for 40 min until the eggs are cooked through in the middle.

Cut into squares and serve immediately or store in the refrigerator or freezer. (Recipe♦212)