Pepperoni, Avocado, and Sun dried Tomato Stovetop Frittata
dried basil or handful of fresh basil leaves
fresh ground black pepper
red onion. diced
or other protein, diced
orange, or yellow bell pepper, diced
sun dried tomatoes
peeled, pitted, and diced
cheddar, mozza, Emmental, etc.
In a large bowl, add eggs, basil, salt, and pepper. Beat until eggs are frothy.
Heat coconut oil in a large skillet over medium heat. Once shimmering, add diced onion and minced garlic, and saute for 2-3 minutes.
Add diced pepperoni, bell pepper, sun dried tomatoes, and tomato paste. Continue to saute until onions are soft. Add diced avocado and mix in at the last minute.
Turn heat down to medium-low, and pour egg mixture over the cooked ingredients in skillet. DO NOT STIR.
Sprinkle grated cheese evenly over top of egg mixture. DO NOT STIR.
Cover and cook for 12-15 minutes until the centre is cooked. Cut into wedges and serve.