Whole30 Tuscan Frittata
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 6
  • Coconut Oil 1 TSP
  • Garlic Cloves, Minced 3 each
  • Sliced Mushrooms .75 cup (100 g)
  • Eggs 10 each
  • Full Fat Coconut Milk .5 cup (120 ml)
  • Dairy Free Pistachio Pesto (recipe here) .25 cup (60 g)
  • Sun-dried Tomatoes, Thinly sliced .33 cup (20 g)
  • Marinated and Drained Artichokes .5 cup (85 g)
  • Asparagus, Chopped into 1" pieces 1 cup (125 g)
  1. Preheat the oven to 350 F/180 C and lightly grease a 9x9 baking pan with melted coconut oil.
  2. Heat the coconut oil in a medium saucepan over medium heat and then add the garlic and mushrooms. Sauté and allow to cook until softened and fragrant, approximately 5 minutes. Remove from heat and set aside.
  3. In a medium bowl, whisk the eggs, coconut milk, and pistachio pesto together until well combined.
  4. Add the remaining ingredients, including the mushrooms and garlic.
  5. Pour the mixture into the prepared baking pan and place in the oven for approximately 30 minutes or until set.
  6. Remove from oven, allow to cool and then slice up and enjoy!
This Tuscan Frittata can be made in advance and kept refrigerated for up to a week. I usually cut mine into bars and take it on the go to eat warm or cold throughout the week.
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/01/10/routine/