loaded vegetable frittata
yields 8 servings

8 pasture raised eggs
1/4 cup unsweetened full-fat coconut milk
2 tablespoons extra-virgin olive oil or avocado oil
1 large shallot, thinly sliced
3-4 cups chopped, sliced or diced raw vegetables, such as zucchini, summer squash, mushrooms, peppers, asparagus, cherry tomatoes, broccoli, etc. (or substitute 2-3 cups pre-cooked or leftover vegetables)
2 to 4 handfuls baby spinach
1/2 teaspoon smoked paprika
sea salt and freshly ground pepper

optional:
1/4 cup chopped fresh herbs such as dill, chives, basil and/or parsley

Directions:

1. Preheat the oven to 350 F degrees.

2. In a medium bowl, whisk together the eggs, coconut milk, 1/4 teaspoon sea salt, 1/4 teaspoon pepper and herbs, if using.

3. Heat the oil in a large ovenproof skillet, preferably cast iron, over medium-high heat. Add the shallots, vegetables, paprika and a pinch of sea salt (~1/8 teaspoon) and cook, stirring occasionally until the vegetables are soft, 8-10 minutes (note: if using pre-cooked vegetables, sauté the shallots in 1 tablespoon of oil for 4 minutes, then add cooked vegetables and paprika to the shallots and stir to combine, ~1 minute). Add the spinach and sauté briefly to wilt, 1-2 minutes longer.

4. Arrange the vegetables in an even layer on the skillet. Whisk the egg mixture once more and pour it into the pan with the vegetables, then transfer the pan to the pre-heated oven. Bake for about 15-20 minutes, or until the center is set.

5. Remove from the oven and allow to cool for a few minutes before dividing into 8 even sized slices. Enjoy immediately or store in the refrigerator for up to 4 days.