Low Carb Blueberry Frittata
-1/2 lb blueberries (about 2 pints)
-2 tbsp coconut oil
-1/3 cup yoghurt
-1 tsp vanilla
-1/4 tsp salt
-1 tsp cinnamon
-1/2 tsp nutmeg
Preheat oven to 425F.
Melt coconut oil in 9-inch ovenproof frying pan. Add blueberries and sauté until a little soft. Remove from heat.
In a bowl, beat together eggs and yoghurt. Add cinnamon, nutmeg, salt and vanilla, and beat until well mixed.
- Pour egg mixture over blueberries.
- Bake for about 10 minutes or until frittata is set in center.
- Cut into 6 portions and serve.
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