I LOVE frittata’s, because they are so easy to add variety too, but simple at the same time! Love for frittata’s number 2- they are a quick breakfast meal and also a quick protein source for a post workout! (Yes, you can eat a frittata in the middle of the day or even the afternoon!)

This recipe is super simple, I add red bell pepper, onions, mushrooms, seasoning, coconut milk, and eggs, and that is it! Then it’s fiesta time in your mouth! 😉

Ingredients:

• 1 small red bell pepper, diced
• 1 small green bell pepper, diced
• 1/3 cup of yellow onion, diced
• ½ cup of mushroom, chopped
• 8 eggs
• ¼ cup coconut milk
• 1 tablespoons of ghee
• 2 teaspoons garlic powder
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ¼ teaspoon ground cayenne pepper
• ½ teaspoon paprika
• ½ teaspoon salt
• 1 teaspoon black pepper

Directions:

1. Preheat the oven to 375 degrees.
2. Heat a skillet on medium heat and add the ghee. Add the onions, bell peppers, and mushrooms to the skillet and cook for 3-4 minutes.
3. In a large bowl, add the eggs, coconut milk, and spices and mix together.
4. Coat a pie dish with olive oil or coconut oil to prevent the frittata from sticking and add the veggie mixture to the dish. Evenly spread the mixture.
5. Pour the eggs over the veggie mixture and cook in the oven for 20 minutes.
6. Set aside and allow to cool for about 2 minutes then serve and enjoy!