This recipe makes a fair amount (pie dish size) of frittata so you can make it on the weekend and then slice it throughout the week for breakfast- or as a snack if you’re like Wil. The best thing about this recipe? You can add whatever you want to it.
The coconut milk in this recipe allows for the frittata to be completely lactose free, making it great for those with a lactose intolerance. It is also completely gluten-free too- yay for no dairy, no gluten, no legumes and no sugar! This recipe is whole 30 compliant as well.