Vegetable Frittata

Vegetable Frittata

Great easy and light breakfast, lunch or dinner option. Healthy and clean eating. *Contains eggs.


2 tablespoons coconut oil

3 to 4 cups of vegetables – Spinach, broccoli, carrots, kale.

1 medium yellow onion

2 cloves of garlic

6 pasture-raised eggs

1/2 cup of unsweetened coconut milk

1/4 cup fresh herbs

1 to 2 teaspoons of sea salt

Kingfisher Chilli oil . 


Preheat oven to 350f or 180c

Heat a large pan over medium-high heat . 

Melt the coconut oil, then add the vegetables and onion. Cook until all vegetables are soft stirring occasionally.

While the vegetables are cooking in a bowl mix together the eggs, milk, herbs and salt . 

Pour the egg mixture into the pan with the vegetables then cook in the oven for 15-25 minutes (This will depend on what pan you use). Once the centre is firm form oven.

Drizzle Kingfisher Chilli oil over the frittata and serve.


(Recipe adapted from original  Clean eats recipe book by Alejandro Junger, M.D.)