From the October/November 2016 issue
- 8 large eggs
- 1/4 cup canned coconut milk (full fat)
- 4-5 large basil leaves, chopped
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 TBSP extra-virgin olive or coconut oil
- 2-3 cups leftover roasted vegetables, chopped into bite-sized pieces
- 1-2 cups leftover roasted turkey, chopped into bite-sized pieces
- Preheat the oven to 400ºF.
- In a large bowl, whisk together the eggs, coconut milk, basil, salt, and pepper.
- Heat the oil in a large skillet over medium heat. Swirl the oil so that it coats the bottom and sides of the pan.
- Add the vegetables and turkey to the pan. Arrange in an even layer.
- Pour the egg mixture over the top. Cook for 1 minute, or until the edges are barely set.
- Remove from heat and carefully transfer the skillet to the oven.
- Bake for 15-20 minutes or until the frittata is puffed and set in the center.
- Cut into wedges.
- Serve warm or chilled. (Frittata wedges can be individually wrapped and frozen.)
Note: Use any leftover roasted vegetables in this frittata. Root vegetables, cauliflower or broccoli, green beans, asparagus—anything goes! You can also use any leftover cooked meat instead of the turkey (chicken, ground beef, crumbled sausage, etc.).