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Mushroom Broccoli Frittata


1 tablespoon Rootalive Organic virgin coconut oil

1 cup sliced mushrooms

1 cup chopped, cooked broccoli

6 eggs

1 tablespoon Rootalive Organic coconut flour

½ cup freshly grated parmesan cheese

½ teaspoon salt

¼ cup cherry tomatoes, halved


Preheat an oven to 350F.

Heat the coconut oil in a 6-8” cast iron pan

Saute the mushrooms until cooked and then add the broccoli.

In a bowl, whisk the eggs. Add the coconut flour, cheese, and salt.

Pour the mixture over the veggies.

Sprinkle the tomatoes on top.

Bake for 10-12 minutes or until the top is set.

Let sit for a few minutes before slicing. Serves 2-4.

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