Squash Blossom Frittata

(Prep + Cook Time: 50 minutes | Servings: 4)

Ingredients:

10 eggs; whisked  Black pepper to the taste  

1/4 cup coconut cream  

1 yellow onion; finely chopped  

1 leek; thinly sliced  

2 scallions; thinly sliced  

2 zucchinis; chopped  

8 squash blossoms  

2 tbsp. avocado oil

Instructions:

1- In а bowl; mix eggs with coconut cream and black pepper to the taste and stir well.  

2- Heat up а pan with the oil over medium high heat, add leek and onions, stir and cook for 5 minutes.  

3- Add zucchini, stir and cook for 10 more minutes.  

4- Add eggs, spread, reduce heat to low, cook for 5 minutes.  

5- Sprinkle scallions and arrange squash blossoms on frittata, press blossoms into eggs, introduce everything in the oven at 350 °F and bake for 20 minutes. Take frittata out of the oven, leave it to cool down, cut, arrange on plates and serve it.  

Nutrition Facts Per Serving:

Calories: 123;

Fat: 8;

Protein: 7;

Carbs: 2;

Sugar: 0