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Garden Veggie Frittata – Dairy-free, Grain-free & Easy!

Garden Veggie Frittata Picture

This frittata is really a blank palette to which you can add whatever veggies you like. I use cooked organic broccoli and organic sun-dried tomatoes in the winter. In the summer I use zucchini, cherry tomatoes and fresh basil--all fresh from the garden.

The recipe is simple but it's filling and delicious. The frittata keeps in the fridge for a few days but never lasts that long because my whole family loves it! It's a great dish to have on hand if you're on a restrictive diet like Slow Carb, Bulletproof or Paleo.

Frittata with Garden Vegetables
Ingredients
Instructions
  1. Beat the eggs.


  2. Mix the coconut cream, sea salt and onion powder into the beaten eggs.


  3. Mix in any vegetables.


  4. Pour the whole mixture into one or more 9-inch pie pans. It isn't necessary to grease the pan as there's plenty of fat in the coconut cream.


  5. Bake at 350 degrees for about an hour, or until the middle is slightly firm.
Frittata with garden vegetables
About the author

Sabrina Wilson

Sabrina Wilson is a staff writer for the Organic Daily Post.

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