3-4 cups seasonal vegetables, such a summer squash or zucchini.
1 medium yellow onion, thinly sliced
2 garlic cloves, minced
2 cups egg whites
1/2 cup unsweetened coconut milk in carton
1/4 chopped fresh herbs, such as, chives, basil and/or parsley
1 to 2 tsp sea salt
Preheat oven to 350 degrees F
Heat a large ovenproof saute pan, preferably cast iron, over medium-high heat.
Melt the coconut oil, the add the vegetables an onion. Cook them, stirring occasionally until everything is soft. Add the garlic and continue stirring occasionally until the mixture is aromatic.
While the vegetables are cooking, in a medium bowl, whisk together the eggs, milk, herbs and salt.
Pour the egg mixture into the pan with the vegetables, then transfer the pan to the pre-heated oven. Bake for about 15 to 25 minutes (the size of the pan will determine how long it takes in the oven). Once the center is firm or "set," remove the pan from the oven and serve the frittata either warm or at room temperature.