Summer Vegetable Frittata Recipe

Ingredients Needed:

• 1 1/2 Tbs coconut oil or if preferred, olive oil
• 1 (6") of diced zucchini
• 1/2 of diced red bell peppers
• 1/2 of diced red onions
• 1 Tbs of fresh thyme
• 1/2 tsp of divided sea salt
• 1/4 tsp of divided freshly ground pepper
• 2 of minced garlic cloves
• 1 seeded and chopped medium tomato
• 8-9 large eggs
• Creates up to 4 servings.

Cooking Directions:

1. Use a 10" oven proof skillet and heat it over medium heat. Add your coconut oil once it starts heating up.  Once the frying pan is nice and hot, you can add your thyme, onion, pepper, zucchini, pepper (1/8 tsp), sea salt (1/4 tsp), and garlic.

2. Cook your vegetables for about 5-7 minutes, stirring occasionally and keeping it covered until they are tender.

3. Now, stir in your tomato and cook for about 5 minutes more or until the liquid has evaporated.

4. Whisk your remaining salt and pepper with your eggs until it is frothy.

5. Stir gently as your pour the eggs over the vegetable mixture. Reduce the heat and cook it for about 15 minutes while covered.

6. Now preheat your broiler on low heat setting. Cook for 3 minutes under the broiler until it is fully set to finish up the frittata.

7. Turn the pan over onto a plate and slice to serve. It can be served warm or cold.

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