Broccoli Frittata with Creamed Pesto Swirl
July 1, 2018
Posted by Simply GOODFATS
Nutrition Facts: per serving (1/4 Frittata): Fat 25g, Protein 15g, Carbohydrate 7g, Fiber 1g, Net Carbohydrate 6g
Preheat oven to 350F and set oven rack in the center. Heat MCT oil in an oven-safe cast iron pan over medium heat. Sauté onion for about 2-3 minutes until softened. Lower heat, stir in garlic and cook until fragrant, about another minute. Add in broccoli, and a little water to loosen vegetable mixture and cook until fork-tender, about 3-5 minutes.
With a fork, beat eggs, turmeric, nutritional yeast, salt and pepper in a large mixing bowl. Swirl in the Creamed Pesto. Add the egg mixture over the vegetables and cook on low for a few minutes. Finish cooking in the oven until eggs are firm and solid texture, about 20-25 minutes.
Remove from oven and allow to cool for about 5 minutes before slicing into four even pieces and serving. Enjoy immediately at room temperature with a side salad dressed in your favorite SGF oil!