Eat Clean Basil Veggie Frittata

One of the best dishes in the eating clean lifestyle is the frittata. I learned to create them many years ago when living healthier and have returned to them with a renewed enthusiasm. Like a quiche meeting an omelet, the frittata has potential for so many varieties. They are also great when you only have eggs and a few ingredients on hand. They are dairy free and gluten free. For today’s dish, I had basil, eggplant, tomato, and a few other veggies on hand. I made a larger amount so that I could easily use them for breakfast or lunch later in the week. The recipe below does not call for much salt or pepper, but one can easily use these to taste. I always use Himalayan pink salt or sea salt/kosher salt.

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Eat Clean Basil Veggie Frittata
Delicious usage of basil and left over veggies for a dairy and gluten free breakfast recipe or use for lunch.
Course Brunch
Prep Time 15 min
Cook Time 35 min
Servings
Ingredients
Course Brunch
Prep Time 15 min
Cook Time 35 min
Servings
Ingredients
Instructions
  1. In a pan, preheat on med-high heat with avocado or coconut oil. Prepare all ingredients and mix eggs. Add eggs first to hot pan then sprinkle veggies to egg mixture. I reserve 1-2 eggs in the mix and pour on top of veggies to help veggies dissolve into egg mixture. Sprinkle dash of salt and pepper. Let cook uncovered about 20-25 min. Use a spatula to occasionally ensure edges aren't sticking to pan. Cover pan last ten minutes, reduce heat. This allows top of egg dish to cook.

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