This super-fluffy frittata is a delicious weeknight, weekend or breakfast meal. It’s perfect for any time of day! Whole30, Paleo, Keto, Vegetarian.
Who doesn’t love a healthy, simple meal?
Over the holidays this year, I was pretty relaxed about what I was eating. We traveled a lot, which meant eating out and in other people’s homes a lot.
I’ve been lucky lately in that my body seems to be allowing me to eat more things than I previously was able to. However, I’ve recently been struggling with some gut-related issues.
My doctor thinks it could be SIBO (small intestinal bacterial overgrowth), so it’s definitely time to get my diet back into shape.
I’m starting off the new year with a dairy-free, whole foods based low-carb diet. We’ll see how it goes!
This super-fluffy frittata will definitely be a regular on my rotation, because it’s so easy and painless to make!
So what is the secret to a super-fluffy frittata?
An entire can of full-fat coconut milk! I know, seems a little crazy, right? Well, it really works SUPER well, trust me! When you mix it in with the eggs, it will definitely look too soupy, but I promise, that is the secret.
To assemble, simply cook up some of your favorite veggies. I love to use mushrooms and spinach, and you can also add in onions, peppers, or whatever veggies you have lying around.
Simply cook them up until they begin to soften (they’ll continue to cook while they bake). You’ll want to let them cool for a few minutes before adding them to the egg mixture, so they don’t immediately cook the eggs.
Add salt and pepper, and any other seasoning you like, and pour the mixture into a greased pie pan. Either metal or glass will work.
After baking, be sure to allow the frittata to cool for several minutes before serving, as it will be super hot.
Does the cook time vary if I use a metal or a glass pie pan?
Yes, it certainly can. I have found that the glass dishes take a little longer than metal in my oven. However, this depends on a lot of other factors, including your oven size, altitude and whether you put it on the top or bottom rack.
Regardless of where you live or the pan you use, I recommend checking the oven every few minutes when it looks about done, so it does not overcook. You want it to be a bit brown on top, like in the photos.
What other ingredients could I add?
So many options, you can really add whatever you like or have lying around!
For veggies, I like spinach, kale, asparagus, onions, peppers, broccoli…anything really works!
For meat, I decided to leave it out, but you could certainly add in some ham, turkey, chicken, ground beef, sausage or bacon.
If you’re not following Whole30, you could also add in some feta, cheddar or mozzarella cheese as well.
You may also enjoy:
Super-Fluffy Frittata (Whole30, Keto, Vegetarian)
- 6 large eggs
- 1 13.7 oz can full-fat coconut milk
- 8 oz mushrooms, chopped
- 8 oz fresh spinach
- 1/2 small onion
- salt and pepper to taste
- Preheat oven to 350F.
- Mix eggs and coconut milk together in a bowl. Set aside.
- Cook mushrooms, spinach and onion until softened. They will continue to cook while baking, so they don't have to be fully cooked at this time.
- Allow veggies to cool for a few minutes before adding into the egg mixture.
- Grease a pie pan and add in the mixture. Place in oven for 40-45 minutes or until the middle is firm and the edges begin to brown.