Tropical Frittata

Who's ready for brunch? This tropical frittata is loaded with protein, veggies, and a delicious serving of pineapple! It will be a crowd-favorite in no time.

Maintenance | Serves 4
Prep time: 30 minutes | Total time: 1 hour 20 minutes

Ingredients

1 tablespoon coconut oil
8 ounces nitrate-free ham, cut into small pieces
1 sweet onion, diced
1 red bell pepper, diced
1 cup mushrooms, chopped
1 cup cubed fresh pineapple (or use canned pineapple tidbits, drained)
2 cups coarsely chopped lacinato kale or fresh spinach
1/2 cup grated almond cheese or other dairy-free, soy-free cheese
1 cup coconut milk
4 egg whites
2 large eggs
1/2 teaspoon baking soda
1/4 teaspoon garlic powder
1/4 teaspoon Chinese five-spice powder
1/4 teaspoon sea salt
Dash of freshly ground black pepper

Directions

  1. Preheat the oven to 350 degrees F.

  2. In an ovenproof skillet, melt the coconut oil over medium heat. Add the ham and sauté for 5 minutes. Add the onion and bell pepper and sauté for 5 minutes more. Add the mushrooms and sauté for 3 minutes. Add the pineapple and sauté for 3 minutes more. Add the kale and stir until wilted. Remove the pan from the heat. Sprinkle the cheese (if using) evenly over the vegetable mixture.

  3. In a medium bowl, whisk together the coconut milk, egg whites, eggs, baking soda, garlic powder, five-spice powder, salt, and black pepper. Pour the egg mixture evenly over the vegetable mixture. Put the skillet in the oven and bake for 30 minutes, or until the eggs are set in the middle. Remove from the oven, cut into wedges, and serve.
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