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Caramelized fennel an onion with sweet apple go perfectly with dairy-free pesto swirled eggs to make a delicious frittata! A delicious paleo, dairy-free, and whole 30 breakfast option.

Paleo Pesto Apple Frittata

Caramelized fennel an onion with sweet apple go perfectly with dairy-free pesto swirled eggs to make a delicious frittata! A delicious paleo, dairy-free, and whole 30 breakfast option.

COURSE Breakfast
Cuisine American
PREP TIME 10 minutes
COOK TIME 25 minutes
TOTAL TIME 35 minutes
SERVINGS 4

INGREDIENTS

For pesto:

  • 2 cups fresh basil
  • 1/4 cup olive oil
  • 1 cup spinach
  • 1 clove garlic
  • 1/4 tsp salt
  • 1 tsp lemon juice

For fritatta:

  • 1 tbsp coconut oil
  • 1 bulb fennel thinly sliced
  • 1/4 cup onion diced
  • 2 cloves garlic minced
  • 8 eggs
  • 1/2 cup coconut milk
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 apple thinly sliced
  • arugula for serving

INSTRUCTIONS

  1. Combine all pesto ingredients in a food processor and set aside.
  2. Preheat oven to 350 F. Place coconut oil in a medium-sized skillet over medium heat. Add fennel, onion, and garlic to the skillet and cook, stirring occasionally, for 6-7 minutes, or until soft.
  3. While the veggies cook, crack eggs in a large bowl and whisk with coconut milk, salt, pepper, and 2/3 of the pesto.
  4. Pour the eggs into the pan over the veggies. Raise heat slightly to medium-low and cook for 5 minutes. Layer the apples on the top of the frittata and then place in the oven to bake for 15-20 minutes, until the eggs are set.
  5. Serve with remaining pesto and arugula and enjoy!