Apple Fennel Pesto Frittata

Jul 29, 2020 | Breakfast

Caramelized fennel an onion with sweet apple go perfectly with dairy-free pesto swirled eggs to make a delicious frittata! A delicious paleo, dairy-free, and whole 30 breakfast option.

Caramelized fennel an onion with sweet apple go perfectly with dairy-free pesto swirled eggs to make a delicious frittata! A delicious paleo, dairy-free, and whole 30 breakfast option.

Apple Fennel Pesto Frittata

 

Whole 30 Breakfast Fritatta

 

What is Frittata?

Ingredients & Substitutions for Apple Fennel Pesto Frittatas

Here’s what you need to make the pesto:

  • 2 cups fresh basil
  • 1/4 cup olive oil
  • 1 cup spinach
  • 1 clove garlic
  • 1/4 tsp salt
  • 1 tsp lemon juice

For frittata:

  • 1 tbsp coconut oil
  • 1 bulb fennel thinly sliced
  • 1/4 cup onion diced
  • 2 cloves garlic minced
  • 8 eggs
  • 1/2 cup coconut milk
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 apple thinly sliced
  • arugula for serving

Feel free to sub in any other vegetables you like–I love adding zucchini or sweet potato!

Without further ado, it’s time to make a delicious frittata! I’d love to see your beautiful creations so don’t forget to tag me on Instagram or Facebook!

Paleo Pesto Apple Frittata

Caramelized fennel an onion with sweet apple go perfectly with dairy-free pesto swirled eggs to make a delicious frittata! A delicious paleo, dairy-free, and whole 30 breakfast option.

COURSE Breakfast
Cuisine American
PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
SERVINGS 4

INGREDIENTS

For pesto:

  • 2 cups fresh basil
  • 1/4 cup olive oil
  • 1 cup spinach
  • 1 clove garlic
  • 1/4 tsp salt
  • 1 tsp lemon juice

For fritatta:

  • 1 tbsp coconut oil
  • 1 bulb fennel thinly sliced
  • 1/4 cup onion diced
  • 2 cloves garlic minced
  • 8 eggs
  • 1/2 cup coconut milk
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 apple thinly sliced
  • arugula for serving

INSTRUCTIONS

  1. Combine all pesto ingredients in a food processor and set aside.
  2. Preheat oven to 350 F. Place coconut oil in a medium-sized skillet over medium heat. Add fennel, onion, and garlic to the skillet and cook, stirring occasionally, for 6-7 minutes, or until soft.
  3. While the veggies cook, crack eggs in a large bowl and whisk with coconut milk, salt, pepper, and 2/3 of the pesto.
  4. Pour the eggs into the pan over the veggies. Raise heat slightly to medium-low and cook for 5 minutes. Layer the apples on the top of the frittata and then place in the oven to bake for 15-20 minutes, until the eggs are set.
  5. Serve with remaining pesto and arugula and enjoy!

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MEET THE AUTHOR

Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

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