Nutritional Wisdom with Carly Pollack

Summer Veggie Frittata

Paleo Plan

Summer Veggie Frittata

1 1/2 tbsp ghee
1 medium zucchini, diced
1/2 medium red bell pepper, diced
1/2 medium red onion, diced
1 tbsp fresh thyme
1/2 tsp sea salt, divided
1/4 tsp black pepper, divided
2 cloves garlic, minced
1 medium tomato, diced
9 eggs
1 medium avocado, peeled and sliced

Heat coconut oil in a 10 inch oven-proof skillet over medium heat. When hot, add zucchini, pepper, onion, thyme, 1/4 tsp sea salt, 1/8 tsp pepper and garlic. Cover and cook until vegetables are tender (about 5 to 7 minutes), stirring occasionally. Stir in tomato. Cook, uncovered, for 5 minutes more or until liquid evaporates. Combine eggs and remaining salt and pepper and whisk until frothy. Pour eggs over vegetable mixture and stir gently. Cover, reduce heat and cook 15 minutes. Meanwhile, preheat broiler to low. Finish frittata with 3 minutes under the broiler (until fully set).Invert onto a plate, slice and serve warm or cold or mixed greens and top with avocado.

4 Servings

Recipe Credit