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Whole30 and Dairy-Free Mexican Frittata

Course Breakfast
Cuisine Mexican
Keyword dairy-free, frittata, whole30
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 slices
Calories 190kcal

Ingredients

  • 1 Tbsp avocado oil
  • 1 cup chopped yellow onions
  • 2 jalapeno peppers chopped
  • 1/2 tsp garlic chopped
  • 1/4 cup green onions chopped
  • 1/4 cup cilantro chopped
  • 3/4 cup cherry tomatoes sliced
  • 10 eggs
  • 1/4 cup unsweetened almond milk substitute with dairy if you aren’t going dairy-free
  • 3 Tbsp Primal Kitchen Chipotle Lime Mayonaisse
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp coriander
  • 1/2 avocado sliced
  • 16 Tbsp salsa

Instructions

  • Preheat the oven to 350.
  • Chop all of your ingredients.
  • Whisk together eggs, almond milk, chipotle lime mayonnaise, salt, pepper, and coriander.
  • Heat avocado oil on medium heat in a cast iron skillet. Saute yellow onions, peppers, and garlic until tender.
  • Spread pepper mixture evenly on the bottom of the skillet.
  • Pour egg mixture on top of pepper mixture.
  • Scatter the sliced tomatoes over the dish.
  • Bake for 17-20 minutes until firm. It can have a giggle in the middle. It all depends on how you like your eggs done.
  • Remove from oven and allow to cool slightly before slicing and serving.
  • Serve each slice with 2 Tbsp of salsa and sliced avocado.