This coconut-herbal infusion makes this frittata a warming and satisfying meal. You’ll just need 15-20 minutes to create this scrumptious meal.
2 tablespoons coconut oil
6 eggs, separated into whites and yolks
½ teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil, chopped
Preheat oven to 350°F. Place oil in a 12-inch cast iron skillet (or other oven-safe pan) and place in the oven to melt the oil. Remove the pan as soon as oil is melted and swirl it around to coat the bottom of the pan. Pour the remaining oil into a medium bowl to cool.
Transfer the egg whites to a mixer bowl and beat until stiff peaks form. Set aside. Add the egg yolks, salt and pepper to the cooled oil and whisk until well combined. Fold the egg yolks, cilantro and basil gently into the egg whites and pour into skillet. Bake for 15 minutes or until cooked through and remove carefully with a spatula. Slice and serve.
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