Mold Detox Friendly 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For the vegetables
- 2 tbsp olive oil
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 4 scallions, green tops only, thinly sliced
- 1 jalapeño, seeded and finely diced (optional)
Ingredient noteThe Mold Detox diet limits chili peppers because they can pick up mold once they are dried and stored, but the peppers on this line are used fresh, not dried, so they are likely tolerated by many. If you prefer to always avoid fresh chili peppers, 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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