Vegetable Frittata



Vegetable Frittata


  • 1 tbsp Coconut Oil cold pressed
  • 1/4 small White Onion diced
  • 1 medium Tomato diced
  • 1 small Zucchini grated
  • 1 small Carrot peeled and grated
  • Salt and Pepper to season
  • 4 Eggs raw


  1. Heat the Coconut Oil in a pan and saute the onion and tomato until slightly browned

  2. Add the Zucchini and Carrot and saute for a few minutes

  3. Season with Salt and Pepper

  4. In a bowl, combine the eggs and whisk. Season with Salt and Pepper and then add to the pan

  5. Combine the vegetables with the eggs in the pan over a medium heat until almost cooked through. Level out the mixture and place a lid on the pan so that the top of the frittata can cook through

  6. Alternatively, you can place the pan in an oven under the grill and cook the frittata until slightly browned

  7. Serve half for dinner and save the other half for breakfast, lunch or dinner the next day

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