For those of us new to creating meals from eggs, this frittata is a nice start. It is a sort of crustless dairy-free quiche, extremely simple. Any leftovers reheat deliciously, too!
- 5 large or 7 medium eggs
- 3 tbsp coconut cream
- About 2 cups leftover or fresh vegetables
- 1 tbsp ghee, butter or oil of choice
- ¼ tsp salt
- Fresh ground black pepper
- Cast iron or other heavy pan
- Medium mixing bowl
- Cutting board
- Measuring cups and spoons
Chop vegetables into small pieces.
I am using green onions and leftover cooked eggplant for my veggies.
Heat ghee in pan on medium heat. Spread around the bottom and partway up the sides of the pan. Saute the raw vegetables until crisp-tender, stirring frequently.
Whisk eggs with coconut cream, salt and pepper, until light and frothy.
Add any cooked vegetables to the vegetables you are sauteeing. Spread the vegetables uniformly around the pan. Turn the heat to low.
Pour the eggs gently over the vegetables.
Cover and cook on low until eggs are set on top, about 30 minutes.
Serve hot or cold!