Now that spring has arrived and Easter is approaching, doesn’t it feel great with some lovely recipes with fresh vegetables and organic free range eggs? A good frittata will be a treat, regardless if you have it as breakfast, brunch or a light lunch.

To make a frittata, you start by frying up some of your favorite vegetables in a saucepan or skillet that is possible to put in the oven as well. I use onions, carrots, eggplant, mushrooms and green peppers below, but you can also replace with what you have at home.

I fry the vegetables in chili oil this time, which I got from skimming off some excess oil from our latest Indian takeout. 😀 Chili oil brings some extra complex flavor, but it is totally fine to use regular olive oil as well.

For the egg batter I mix eggs with coconut cream as well as parsley. This makes it fresh and green and of course milk free, paleo and even LCHF.

When the egg batter is mixed, you poor it into the saucepan and wait for it to become reasonably solid, before adding toppings like vegan mozarella cheese & tomatoes and finishing off the dish in the oven at 200 degrees Celsius, for some extra gratinated feeling.

Good luck and hope you enjoy the recipe!

[recipe title=”Frittata with vegetables and coconut cream” servings=”3″ preptime=”15 min” cooktime=”30 min” difficulty=”Medium” rating=”★★★★★” description=”Fresh and tasty frittata.”]

[recipe-image image=”https://allergician.wordpress.com/wp-content/uploads/2024/03/4131e3bd-03ed-47d4-9ef4-b4a887519c63-1.jpg”]

[recipe-ingredients]
Vegetables to fry
– 1 small yellow onion
– 1 small carrot
– 3 green narrow bell peppers, “sivri”
– 5 chestnut mushrooms
– 1/2 aubergine / egg-plant
– 2 garlic cloves
– 2 tbsp olive oil or chili oil (see explanation above)
Egg batter
– 6 organic free range eggs
– 1,5 dl coconut cream or coconut milk
– salt and pepper according to taste
– 40 g fresh parsely
Toppings
– 50 g vegan mozzarella – I used almond and cashew based
– 5 halved cherry tomatoes or 1/2 regular size tomato cut in pieces
– herbal salt and peppar
– dried basil
Serve with
– Green leaves like fresh spinach and parsley
– Your favorite condiments. I used guacamole, hummus and baba ghanough.

[/recipe-ingredients]

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[recipe-directions]
1. Set the oven to 200 degrees C.
2. Heat up chili oil/ olive oil to medium heat in an oven safe saucepan or skillet on your stove
3. Finely chop the onion and put it in the pan
4. Finely chop the carrot and put it in the pan
5. Allow some time for the onion and carrot to soften and in the meantime cut the remaining vegetables: peppers, mushrooms, eggplant and garlic in pieces
6. Add vegetables to pan and let them fry
7. Blend eggs, coconut cream, parsley, salt and pepper in a blender
8. Pour the egg batter in the pan, cover with a lid and allow it to solidify
9. Prepare the toppings: cut tomatoes and vegan cheese in small pieces
10. Once the frittata has solidified, add tomatoes, vegan cheese, herbal salt, pepper and dried basil on top and put it into the oven, until it gets a golden surface.

[recipe-notes]
Serve with
Prepare green salad with e.g. spinach and parsley and some nice sauces like guacamole, hummus and baba ghanough.

Enjoy!

[/recipe-notes]

[recipe-image image=”https://allergician.wordpress.com/wp-content/uploads/2024/03/img_5257-2-1.jpg”]