Ingredients:
- 1 small Onion, chopped
- 1 Chicken breast, cooked and cubed or shredded
- 6-8 slices Bacon, cooked and chopped
- 8 large Eggs
- 1/4 c full-fat Coconut milk
- 1 tbsp Coconut oil
- 2 tbsp Tessemae’s Zesty Ranch OR 2 tbsp Coconut oil plus 1/2 tsp Garlic, minced and 1/2 scallion, minced and a small squeeze of lemon juice
- 1 medium Tomato, thinly sliced
- 1/4 tsp Garlic powder
- 1/2 tsp Sea salt
- freshly cracked Pepper to taste
Method:
- Preheat oven to 400 degrees
- In a 10 inch nonstick or cast iron skillet, heat coconut oil over medium heat until shimmering
- Add onion and saute until translucent, about 3-4 minutes
- While onions cook, whisk eggs, coconut milk, and salt and pepper in a medium bowl
- Add chicken and some or all the bacon (can save some for the top) to the skillet
- Pour the ranch over the top, stir to combine
- Spread the mixture evenly across the skillet and pour the eggs over the top
- Place tomato slices evenly over the top
- Sprinkle on the garlic powder and more chopped bacon if you desire
- Let cook for 3-4 minutes or until the edges are starting to set up and pull away from the edge of the skillet
- Transfer to oven and bake for 10-12 minutes, check doneness with a butter knife, if you make a cut and see runny eggs bake for another couple minutes
- Let cool 5 minutes and use a knife to release the edges, slide onto serving plate and slice into 6 portions
- Keeps well in the fridge for 3-4 days and reheats nicely
- Enjoy!
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