Servings: 4
Ingredients
- 1 ½ Tbsp. coconut oil
- 1 zucchini
- ½ red bell pepper
- ½ onion
- 1 Tbsp. fresh thyme
- 2 garlic cloves, minced
- 1 medium tomato, without seeds, chopped
- 9 large eggs
- Salt and pepper
- Put coconut oil in a skillet over medium heat.
- When hot, add zucchini, pepper, onion, thyme and garlic. Add salt and pepper to taste.
- Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally.
- Stir in tomato. Leave cover off until liquid evaporates.
- Combine eggs and whisk until frothy. Add to vegetables, stir gently.
- Cover, reduce heat and cook for 15 minutes more.
- Preheat broiler to low. Finish frittata in broiler until set.
- Invert onto serving dish.