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!
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.
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
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Combine all pesto ingredients in a food processor and set aside.
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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.
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While the veggies cook, crack eggs in a large bowl and whisk with coconut milk, salt, pepper, and 2/3 of the pesto.
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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.
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Serve with remaining pesto and arugula and enjoy!
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