Breakfast Challenge Egg Frittata


1 can
full fat coconut milk (12 oz)
1 teaspoon
fresh herbs (minced)
salt and pepper to taste
olive or coconut oil (to coat the pan)
8 cups
chopped low starch vegetables of choice (mushrooms, peppers, zucchini, kale, celery, bok choy, etc.)


Preheat oven to 375. Line a 9x13 pan with parchment paper.Crack eggs into a large bowl. Add the thick cream from the top of the can of coconut milk. Discard coconut water or save for another use. Whisk in the fresh herbs, salt and pepper.Heat oil over medium heat in a large frying pan. Saute vegetables for a few minutes until tender. Arrange vegetables in baking dish. Pour egg mixture over vegetables and bake 30 - 45 minutes until the eggs are cooked through in the middle.Can be cut into squares and stored in the refrigerator or freezer.

Dietary Preferences: