- 1 tbsp. coconut oil
- 3 eggs, beaten
- 1/2 green bell pepper, chopped
- 1 garlic clove, minced
- ¼ cup mushrooms, sliced
- Salt and pepper to taste
1.) In a small skillet, melt butter over medium heat. Add the sliced
pepper and garlic. Sauté until pepper is soft. Add in the mushrooms
and continue cooking for a few minutes.
2.) Pour in eggs and tilt pan so that they spread out evenly. Cook on
one side for a few minutes then, you can cover the skillet, flip the
frittata over or finish it off in the oven to fully set the eggs.