Brunch Frittata

iQNNY3dkDYFqg_Tzawn4GX5qpAU6fFxO_D0woey3GcEI love brunch. I really like frittatas as well, so a few weeks ago I decided I would make a brunch frittata with chicken. It was so delicious, and quite pretty. The one ingredient that I think really gave it an interesting flavor was the use of coconut oil. It added a little bit of sweetness to the dish without interrupting the savory side. Was a perfect meal.


  • large cast iron skillet
  • cooking spray
  • 2 tbsp extra virgin coconut oil
  • 4 pieces of cooked bacon
  • 2 chicken breasts, cooked and shredded
  • 6-8 eggs, beaten
  • 1/4 cup milk
  • Buttered toast
  • 1/2 onion sliced
  • 1 carrot chopped
  • 1 zucchini chopped
  • 1-2 potatoes chopped
  • 5 mushrooms chopped
  • handful of fresh parsley, chopped
  • handful of cilantro, chopped
  • salt to taste
  • pepper to taste
  • red pepper flakes, to taste
  • garlic powder, to taste
  • onion powder to taste
  • dried oregano to taste
  • 1 cup shredded cheese

To Make:

Heat oven to 350.

Heat coconut oil in large pan, when hot add onions and saute till golden. Add the potatoes and carrots, cook till done. Add zucchini and mushrooms and saute till cooked. Add the chicken and the rest of the ingredients except for cheese, cilantro, toast, eggs, and milk. Give it a taste and adjust spices as necessary. Because eggs will be added, you may want to slightly over-season.

In a large bowl beat the eggs with the milk.

In the skillet, first add the toast. Then top the chicken and vegetable mix. Then pour over the egg mix. Then top with cheese, then cilantro. Decorate with bacon. Bake in the oven for around 15-20 minutes, or until eggs are fully cooked.

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2 responses to “Brunch Frittata

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