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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 3 tablespoons olive oil
- 1 bunch scallions , green part only, (chopped)
- 1 cup zucchini , diced
- 1 cup red bell pepper , diced
- 1/2 cup broccoli , chopped
- 8 large eggs
- 1/2 cup coconut milk
- 1/4 cup basil fresh, chopped
- 1/4 cup chives fresh, chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Ingredients
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Instructions
- Preheat oven to 350 degrees F.
- Heat 3 tablespoons olive oil in a 10-inch oven-safe skillet over medium heat. Add the scallions and cook until softened, about 3 minutes.
- Add the zucchini, bell pepper, broccoli, ½ teaspoon salt, and cook until the veggies are cooked but not too soft, about 5 minutes.
- Meanwhile, in a large bowl, whisk the eggs with the coconut milk, remaining ½ teaspoon of salt, and the pepper. Add the chopped herbs and mix to combine.
- Pour the egg mixture into the skillet with the vegetables, and cook until the edges start to pull away from the pan, 5 to 7 minutes.
- Place the skillet in the oven and bake until the eggs are set, 16 to 18 minutes.
- Remove from the oven and allow to cool slightly before cutting.
Recipe Notes
Recipe adapted from Epicurious at https://www.epicurious.com/expert-advice/ultimate-easy-frittata-recipe-article