Scallion Frittata
From The Ultimate Paleo Cookbook: ”Stovetop frittatas cook in just 10 minutes or less and you'll want a basic recipe such as this to keep in your rotation The coconut cream makes the frittata nice and fluffy, but coconut milk will also yield the same result. Adding a corse salt at the end gives a nice burst of flavor bite after bite. - JC”
Servings: 2
Ingredients
- 4 large eggs
- 2 tbsp (30ml) coconut cream or coconut milk
- 1 cup (100 g) scallions, chopped
- 1/4 tsp black pepper
- 2 tbsp (30 g) of butter or ghee
- 1/4 tsp coarse salt (preferably Himalayan
Instructions
- Crack eggs in a bowl and whisk until light and frothy.
- Add coconut cream, scallions and black pepper. Mix well to combine.
- Add butter to a cast iron pan over medium heat.
- Pour in the egg mixture and give it a quick stir to lightly mix the butter with the eggs. Reduce heat to low.
- Cover and let it cook for 8-10 minutes until the top of the eggs is set.
- Sprinkle with coarse salt before slicing and serving.