Organic Mediterranean Frittata

Creator: I Am Zuri

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Serving: 1 serving


1 tablespoon organic coconut oil

1 small red organic potato

¼ cup organic portobella mushroom

¼ cup organic bell pepper

¼ cup organic red onion

2 organic pasture-raised eggs

2 cloves organic garlic

2 leafs organic basil

1 organic cherry tomato

Dash of Himalayan salt

Dash of organic ground pepper

Dash of organic red chili pepper flakes


Dice potatoes and rinse thoroughly. Dice all other veggies and set aside. Make a chiffonade of two leafs of basil and set aside. Heat cast iron skillet to medium high and add coconut oil. Add potatoes once skillet is hot and stir for 3 minutes. Add to skillet the other veggies and stir for 5 minutes. Whisk two eggs in a bowl and poor over veggie and potato mixture starting from the outside of the skillet working in a swirling motion. Reduce heat to medium and top with salt, pepper, chili flakes and basil. Let cook on medium for 5 minutes or until center of the frittata is firm. Lift the sides of the frittata periodically with a spatula and add a touch more coconut oil if you feel the bottom is sticking. The frittata should move easily in the pan once the edges are lifted. Once firm remove and enjoy by garnishing with the sliced fresh cherry tomatoes.

Bon Appétit!


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