Zucchini Spinach and Basil Frittata

Zucchini Spinach and Basil Frittata


  • 12-14 eggs
  • 1/2 cup coconut   milk
  • 2 zucchinis sliced
  • bunch spinach
  • leeks washed and sliced
  • cloves garlic minced
  • handful basil Himalayan salt
  • Black pepper
  • coconut oil
  • slices of bacon, cooked and crumbled


  1. Grease the bottom of your bake wear and come coconut oil.
  2. Arrange 3/4 zucchini slices in one layer, overlapping.
  3. Drizzle with a little coconut oil
  4. Season with salt and pepper
  5. Top with a layer of spinach, leeks and 3/4 of the basil
  6. Drizzle with more coconut oil and lightly season again.
  7. Roast in the oven for 15 minutes. Whilst cooking prepare the eggs.,     Beat the eggs, add the coconut milk and season with salt and pepper.
  8. Remove the pan and drizzle the egg mixture on top.
  9. Top with remaining zucchini slices and basil.
  10. Bake for 30 minutes or until eggs are cooked through.

Remove from oven and sprinkle with crumbled bacon (optional)

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