Prep Time
10 Minutes
10 Minutes
Cook Time
15 Minutes
15 Minutes
Serves
2 Persons
2 Persons
Coconut Oil Frittata
A Coconut oil frittata is an easy, protein-packed dish that’s perfect for breakfast, brunch, or even a light dinner. This version uses Cold Pressed coconut oil, adding a subtle richness and a slightly tropical twist. It’s a great way to use up leftover veggies and can be customized to your taste!
Ingredients
- 2 tbsp coconut oil
- 6 large eggs
- ¼ cup milk (or coconut milk for a dairy-free option)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder (optional)
- ½ cup bell peppers, diced
- ½ cup spinach or kale, chopped
- ¼ cup onions, diced
- ½ cup cherry tomatoes, halved
- ½ cup shredded cheese (cheddar, feta, or dairy-free alternative)
- 1 tbsp fresh herbs (basil, parsley, or cilantro)
Steps
- Set your oven to 375°F (190°C).
- In a bowl, whisk together eggs, milk, salt, black pepper, and garlic powder. Set aside.
- Heat coconut oil in an oven-safe skillet over medium heat. Add onions, bell peppers, and tomatoes, sautéing for 2–3 minutes until softened. Add spinach and cook for another minute until wilted.
- Pour the egg mixture over the veggies. Let it cook undisturbed for about 2 minutes until the edges begin to set.
- Sprinkle cheese evenly on top.
- Transfer the skillet to the oven and bake for 12–15 minutes or until the frittata is fully set in the center.
- Let it cool for a few minutes before slicing. Garnish with fresh herbs and enjoy!