Fajita Frittata with 4th & Heart Himalayan Pink Salt Ghee (Edit recipe)

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Is there anyone out there who doesn't like fajitas? They're easily my go to meal when making or eating Mexican food. They're simple and straight forward while still packing some delicious flavor. So I figured why not turn fajitas into one of my favorite breakfast dishes, a frittata. I took the fajita essentials - bell pepper, onion, salsa and added in some of my favorite fajita fillings - zucchini and avocado. Brought it all together with some garlic and 4th & Heart Himalyan pink salt ghee, and we have ourselves the perfect way to spice up your Sunday brunch or really breakfast any day of the week!

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PREP TIME

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COOK TIME

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INGREDIENTS

Serves: 4-6

Ingredients

6 Eggs
2 Tbsp Almond Milk, milk of your choosing (I usually go with unsweetened almond milk)
1 Tbsp Ghee, (4th & Heart Himalayan pink salt ghee)
2 Tbsp Salsa, (additional on top if desired)
1 clove Garlic, minced
1 Zucchini, spiralized (or cut into 1'4" semi circle)
1 Bell Pepper, stem removed, seeded, and sliced into 1'4" thick rings
1/4 Onion, chopped
1/2 Avocado, sliced
Himalayan Pink Salt, to taste
Black Pepper, to taste

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400 degrees on broil.
In a cast iron skillet, heat up the tbsp of ghee on the stove top over medium high heat until melted. Move the pan around to coat the pan completely with the ghee.
Add the garlic and onion to the ghee and cook for about 3 minutes until the onion cooks down a bit.
Add in the zucchini and bell pepper rings and cook for an additional 3-5 minutes mixing regularly.
In the meantime, mix together the 6 eggs, (almond) milk, salsa, salt, and pepper in a bowl.
Add the egg mixture to the skillet pouring over evenly. Feel free to move the pan around to make sure the egg mixture is evenly dispersed.
Add in the avocado slices to the top of the mixture, spacing evenly.
Cover and cook for about 3-5 minutes on the stove top until the sides of the egg mixture seem cooked and stick to the sides.
Move the skillet into the preheated oven and cook until the top is a golden brown (about 10 minutes).
Remove the skillet from the oven, and let it cool for about 5 minutes.
Cut the frittata into slices. Serve and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	39
Fat:	4 g
Carbohydrates:	2 g
Protein:	1 g
Cholesterol:	9 g
Sodium:	18 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.