I discovered this dairy free, vegetable frittata in my “Clean Eats (Alejandro Junger, 2014)” book over the Christmas holidays while searching for a brunch recipe that my pescatarian brother in law could enjoy. It was an instant favourite with our family and friends and I’m pretty sure it will be a hit with yours as well! Not only is it easy to prepare but it is a versatile meal that I have served for brunch, supper, and enjoyed the leftovers for lunch as well. The savoury aroma of the onions caramelizing with garlic and fresh greens would have you believe that something more gourmet was sizzling in the skillet. I hope you enjoy the rave reviews you will receive when you serve this healthy and delicious recipe to your loved ones.
- 2 tablespoons coconut oil
- 3-4 cups of seasonal vegetables such as summer squash, zucchini, kale, spinach and or broccoli
- 1 medium onion
- 2 garlic cloves (minced)
- 6 pasture raised eggs
- 1/2 cup of unsweetened coconut milk
- 1/4 cup of chopped fresh herbs, such as chives, basil and or parsley
- 1-2 teaspoons of sea salt
Preheat oven to 350 degrees Fahrenheit
Heat a large ovenproof saute pan, preferably cast iron over medium heat. Melt the coconut oil, then add vegetables and onion. Cook them, stirring occasionally until everything is soft. Add the garlic and continue stirring until the mixture is aromatic.
While the vegetables are cooking, in a medium bowl whisk together the eggs, milk, herbs and salt.
Pour the egg mixture into the pan with the vegetables, then transfer to the pan to the preheated oven. Bake for 15-25 minutes (the size of the pan will determine how long it takes in the oven). Once the center is firm or “set”, remove the pan from the oven and serve frittata either warm or room temperature.
- I used 8 free run eggs and 2/3 cup of coconut milk to achieve thicker and more pie-like texture
- In addition to the melting the coconut oil in the pan, I also sprayed the sides of the iron cast pan with Pam Coconut oil spray because I found that frittata stuck the sides the first time I made it.
- I used a combination of broccoli , baby kale and baby spinach for the greens
- I used 1 teaspoon of sea salt and found felt it was salty enough, even with increasing my ratio of a couple ingredients.
- Once you pour the egg mixture into the pan, quickly mix it to create a leveled height in the pan
“Clean Eats” by Junger, Alejandro M.D. (2014) ‘Vegetable Frittata’ (page 56)