Frittata with Heirloom Tomatoes


10 eggs

1/3 cup coconut milk

1/2 red bell pepper, diced

1/2 cup spinach

3-4 slices of ham or turkey

1 cup heirloom tomatoes, halved

Salt and pepper to taste

Coconut oil, for coating the dish



Preheat oven to 350 degrees F. Coat a 9×9 baking dish with coconut oil.

In a large bowl, scramble the eggs and add all of the ingredients, except the tomatoes. Mix well.

Pour the mixture into the baking dish. Place all the tomatoes on top, they should float. Bake in the oven for 20-25 minutes.


Recipe inspired by: Bravo For Paleo

Dr. Joseph Wahl