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.
2. Cover the vegetables and cook until tender (for about 5-7 minutes), stirring occasionally.
3. Stir in the tomato. Cook uncovered for about 5 minutes until the liquid evaporates.
4. Combine the eggs with the salt and pepper, whisking together until frothy.
5. Pour the eggs over the vegetable mixture, stirring gently. Cover and then reduce the heat, cooking for 15 minutes.
6. Preheat the grill/broiler to low. Finish the frittata by cooking for 3 minutes under the grill/broiler (until fully set).
7. Insert onto the plate, slice and then serve either warm or cold.
Ingredients
Directions
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.
2. Cover the vegetables and cook until tender (for about 5-7 minutes), stirring occasionally.
3. Stir in the tomato. Cook uncovered for about 5 minutes until the liquid evaporates.
4. Combine the eggs with the salt and pepper, whisking together until frothy.
5. Pour the eggs over the vegetable mixture, stirring gently. Cover and then reduce the heat, cooking for 15 minutes.
6. Preheat the grill/broiler to low. Finish the frittata by cooking for 3 minutes under the grill/broiler (until fully set).
7. Insert onto the plate, slice and then serve either warm or cold.