Ingredients:
- 1 tbsp coconut oil, plus extra for greasing
- 6 rashers smoked organic streaky bacon, diced
- 2 / 3 jalapeno peppers, deseeded and chopped
- 8 – 10 button mushrooms, diced
- 6 large free range eggs
- ½ cup full fat coconut milk
- Salt and pepper, to taste
Method:
- Preheat the oven to 375F / 180C. Grease an 8 inch round pie tin with some coconut oil and set aside.
- Heat 1tbsp of coconut oil in a frying pan over a medium heat. Add the bacon, jalapenos and mushrooms and sauté for a couple of minutes, until the bacon begins to crisp up.
- Meanwhile, crack the eggs into a large mixing bowl and beat together. Whisk in the coconut milk until the mixture becomes light and air bubbles appear.
- Add the contents of the frying pan to the mixing bowl, and season to taste with a little salt and pepper. Pour the frittata mixture into the pie tin.
- Transfer the pie tin to the middle shelf of the oven, and bake for 25 – 30 minutes. To check if it is done, pop a toothpick in the middle. If it comes out clean, it’s done!
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