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.

Apple Fennel Pesto Frittata

Whole 30 Breakfast Fritatta

What is Frittata?

Ingredients & Substitutions for Apple Fennel Pesto Frittatas

Here’s what you need to make the 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 frittata:

• 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

Feel free to sub in any other vegetables you like–I love adding zucchini or sweet potato!

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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!