Raise your hand if you have a hard time making omelets because you fill them with lots of goodness and it becomes harder and harder to flip? *raises hand* OK! Well here with this frittata recipe, you can just saute your veggies, add them to a baking dish, add eggs, and bake everything in the oven. No need to worry about flipping and messing up that pretty omelet, *ahem* frittata. Who likes making life easier?
I began by sauteing the onions, bell peppers, and zucchini until they became soft. I added spinach and enough seasoning and set it aside. Doesn’t it look pretty already?
To the dish, I added the eggs mixed with coconut milk. I used the full-fat coconut milk from the can which is why there are chunks :-/ I know it looks a little weird, but I had to take one for the team here. Please feel free to use other kids of coconut milk if you prefer, I am just used to the full-fat ones in the can because they are whole-30 friendly 🙂
Top it off with some tomato slices and you’re good to go!
The neat thing about making frittatas and omelets is that you really can add whatever you want to it, different veggies, milk, cheese (which I decided I didn’t NEED in this recipe *tear*) but it’s totally up to you! I am definitely a cheese fan more than anything but I am learning how to eat less of it. My next recipe could very well include cheese 😉
About 25 minutes later you’re ready to eat! It came out wonderfully cooked around the edges and cooked inside. It was almost a little too pretty to mess up, but hey a girl’s gotta eat!
This is great to make ahead of time for a potluck, or even for your breakfast for the week. I ate this for 3 days because it was so good and saved me so much time in the morning before work!
What are you favorite ingredients to put in a frittata or omelet? Comment below!
Ingredients
- 10 eggs
- 1/3 cup coconut milk
- ½ cup yellow bell pepper, diced
- ½ cup spinach
- 1 zucchini, diced
- 2 roma tomatoes, sliced
- Salt and pepper, to taste
- Coconut oil or nonstick spray, for coating the dish
Instructions
- Preheat the oven to 350 degrees. Coat a 9x9 baking dish with coconut oil or cooking spray.
- In a large mixing bowl, combine eggs and coconut milk. Season with salt and pepper. Whisk until combined. Set aside.
- Heat olive oil in a skillet to medium heat. Add the onion, zucchini and bell peppers and cook for about 5 minutes, or until veggies soften. Add the spinach and cook until just wilted, or for about 1 minute. Season with salt and pepper.
- Pour veggie mixture into baking dish. Top with egg and coconut milk mixture. Place sliced tomatoes on top. Season with salt and pepper.
- Bake in the oven for 30 minutes.
