Frittata is a great way to get in veggies for breakfast. It’s also a fantastic way to reuse leftovers and clean out the refrigerator. Make a pan full on the weekend and save any leftovers to enjoy during the week.


  • 4 Eggs
  • 2 Tbsp Coconut Milk
  • Sea Salt and pepper
  • 1 tbsp coconut oil or butter

I am separating the ingredients because when it comes to add ins it’s all about creativity. So here are the add ins I used on this particular day, but just use what you have in the fridge.

Add Ins:

  • Meat: 3 Pieces of bacon (ground beef, chicken or steak would work)
  • Veggies: 1 cup of chopped mushrooms, 1 to 2 cups spinach (steamed in boiling water for 2 minutes), 1 roma tomato (shredded carrots, red pepper, asparagus, onion, whatever you got)
  • Other: 5 sliced black olives, garlic
  • Seasoning: Fresh thyme (use basil, oregano, or a seasoning blend)

Preheat oven to 400 degrees

In a bowl, mix together the eggs, coconut milk, salt, pepper and any other seasonings you may want to use.

Use a cast iron skillet or any other skillet that is oven safe. Melt coconut or butter in a pan and add your bacon. (If using leftover meat that is already cooked add right before going into the oven) Then add your mushrooms or other hardy vegetables. Next toss in tomatoes and garlic. Finally, add in the spinach and black olives.

When the veggies are done spread them out evenly over the bottom of the pan. Cover with the egg mixture and let it cook for about 3 to 4 minutes to get partially done.

Then put the skillet in the oven for 11 to 13 minutes to finish cooking. If you want a little crust on top, put under the broiler for 3 to 5 minutes.

That’s it. Enjoy the incredible, edible egg in a new way!

If you have pre -cooked meat or veggies from the night before this will speed up the process. You could just toss in all the leftovers into the eggs. Put in the skillet. And just spend the time cooking on the stove top and in the oven. You can even skip the broil.