Egg and Veggie Frittata


  • 2 Tbsp. sesame seeds
  • 1 tsp. sea salt (or Himalayan salt), divided use
  • ½ tsp. garlic powder
  • 1 tsp. olive oil (or extra-virgin organic coconut oil)
  • 2 medium zucchini, chopped
  • 1 medium red bell pepper, chopped
  • 1 (6-oz.) fresh baby spinach, bag chopped
  • 12 large eggs, lightly beaten
  • ¼ cup unsweetened coconut milk (from a carton) (or almond milk)
  • Fresh parsley (for garnish; optional)


  1. Preheat oven to 400° F. (205° C.).
  2. Heat oil in 12-inch nonstick oven-safe skillet over medium-high heat.
  3. Add  zucchini, and bell pepper; cook, stirring frequently, for 4 to 5 minutes, or until soft. 5 Add spinach; cook, stirring frequently, for 3 to 4 minutes, or until spinach is wilted. Remove from heat. Set aside.
  4. Combine eggs and coconut milk in a large bowl; whisk to blend. Season with remaining ½ tsp. salt.
  5. Pour egg mixture into skillet; cook over medium low heat, stirring frequently with rubber spatula for 6 to 9 minutes, or until egg mixture has set on the bottom and begins to set on top.
  6. Place skillet in oven. Broil for 3 to 4 minutes, or until lightly browned and fluffy.
  7. Cut into 6 servings.
  8. Garnish with parsley (if desired); serve immediately.