Coconut milk Frittata

Main American Breakfast Vegetarian

0.0 out of 5 (0 ratings)

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Rating: 0.0 / 5 (0 votes)

Preheat oven to broil broil

Cut up potatoes in small cubes. Boil in water until tender.

Sauté in olive oil the onions, garlic and zucchini until golden brown. Add the potatoes. Add salt, pepper and dash of cayenne.

Whisk Eggs. Add Salt, Pepper to Mixture. Add coconut milk Whisk.

In heavy cast iron pan add the potatoes mixture.

Pour the eggs over potatoes mixture. Put fresh grated parmesan cheese on top of mixture. Cook for 5 minutes on medium heat.

Put pan in broiler until top turns golden brown.

Here’s a great Frittata made with coconut milk and eggs.

Nutritional information
Nutrition Facts
Serving Size 1 Coconut milk Frittata Servings Per Batch 4
Amount Per Serving
Calories500	Calories from Fat 3
	% Daily Value *
Total Fat 22g	33%
Saturated Fat 13g	66%
Monounsaturated Fat 5g
Polyunsaturated Fat 2g
Trans Fat 0g
Cholesterol 338g	113%
Sodium 420mg	18%
Potassium 1771mg	51%
Total Carbohydrate 56g	19%
Dietary Fiber 8g	34%
Sugars 8g
Protein 24g	47%
Vitamin A	22%
Vitamin C	146%
Calcium	26%
Iron	5%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

* Percent Daily Values are based on a 2000 calorie diet

No reviews yet. Be the first to review this recipe!