Fructose Free Cilantro-Lime Breakfast Frittata
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Learn more →Ingredients
4 servings
For the egg base
- 8 large eggs
- ¼ cup full-fat coconut milk
- ½ tsp sea salt
- ¼ tsp black pepper
For the vegetables
- 2 tbsp olive oil
- 1 medium red bell pepper, diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 medium zucchini, diced
- 4 scallions, green tops only, thinly sliced
- 1 jalapeño, seeded and finely diced (optional)
Ingredient noteA serving of up to about one small jalapeño is low in fructose. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low Fructose. If you prefer to always avoid jalapeño, please tap it and change its rating to Red.
- ½ tsp ground cumin
For finishing
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
Instructions
- 1
Preheat the oven to 375°F (190°C). In a mixing bowl, whisk together the eggs, coconut milk, sea salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 1 minute. Set aside.
- 2
Heat the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the red bell pepper and zucchini and cook, stirring occasionally, until softened and the edges begin to color, about 6–7 minutes.
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