1-1/2 tbs olive or coconut oil
9 large eggs
1 6” diced zucchini/courgette
½ a diced red bell pepper
½ diced red onion
1 tbs fresh thyme
½ tsp sea salt
¼ tsp of freshly ground black pepper
2 minced garlic cloves
1 medium sized chopped tomato
1
1. Heat some coconut oil in a 10” oven-safe skillet over a medium heat. Once hot, add the pepper, zucchini, onion, thyme, ¼ tsp sea salt, 1/8 tsp pepper and garlic.
3
2. Cover the vegetables and cook until tender (for about 5-7 minutes), stirring occasionally.
5
3. Stir in the tomato. Cook uncovered for about 5 minutes until the liquid evaporates.
7
4. Combine the eggs with the salt and pepper, whisking together until frothy.
9
5. Pour the eggs over the vegetable mixture, stirring gently. Cover and then reduce the heat, cooking for 15 minutes.
11
6. Preheat the grill/broiler to low. Finish the frittata by cooking for 3 minutes under the grill/broiler (until fully set).
13
7. Insert onto the plate, slice and then serve either warm or cold.
CategoryBreakfast, Dinner, LunchCuisineBudget-Diets, Ketogenic, Ketogenic-Vegetarian
Ingredients
1-1/2 tbs olive or coconut oil
9 large eggs
1 6” diced zucchini/courgette
½ a diced red bell pepper
½ diced red onion
1 tbs fresh thyme
½ tsp sea salt
¼ tsp of freshly ground black pepper
2 minced garlic cloves
1 medium sized chopped tomato