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

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
  • 5 Large Eggs
  • 14 oz Coconut Cream (1 can)
  • 3/4 tsp Sea Salt
  • 3/4 tsp Onion Powder
  • 1 cup Organic Broccoli cooked, chopped florets
  • 1/2 cup Organic Sun-Dried Tomatoes icon from jar, packed in EVOO, chopped
  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 an author and homemaker who is passionate about a holistic approach to health. When she is not writing she can be found tooling around in her garden with the help of her appropriately named dog Digby, bicycling in the park, and occasionally rock climbing…badly. Sabrina is a staff writer for the Organic Daily Post.

ellenmentor - April 27, 2017

Looks good…! I will try this for sure. Thanks for the recipe.

Tonie - September 23, 2018

Thank You,For the Recipe,You have a Blessed Day, God Bless You.

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