Abby AllingComment

Basil + Sun Dried Tomato Frittata

Abby AllingComment
Basil + Sun Dried Tomato Frittata

I didn't think I'd keep doing recipes, but then I tried to follow a frittata recipe the other day and it was disgusting. This is not that recipe. This is mine, and it's 1000 times better. 

I'm obsessed with two things right now and they're both in this recipe: Coyo and REAL extra virgin olive oil.

To learn more about olive oil go read this book and, and maybe also this one, and visit this man's website. I could lecture you about olive oil, but let's face it, that's not why you're here and that's probably best for another post. 

Coyo is a coconut yogurt. But the original flavor (no fruits, chocolate, or anything) tastes like sour cream but better. YEAH HOW IS THAT POSSIBLE. So I use it on everything: tacos, soups, quiches, salads, whatever. You can eat a whole container like greek yogurt too, just add some crunchies and you're good to go. 



  • Half of a medium yellow onion, thinly sliced
  • 2 tbsp Extra Virgin Olive Oil + more for drizzling (the real stuff, preferably harvested within the last 6 months, I used this one)
  • 1/4 tsp honey (or maple syrup, or sugar, it's just to help the onions caramelize)
  • 1/2 tsp salt (mine was fine Himalayan)
  • 6 oz  mushrooms, thinly sliced
  • 1/2 cup sun dried tomatoes, loosely chopped
  • 8 eggs, (pasture raised so your omega-6/omega-3 ratio is OK)
  • 1/2 cup unsweetened coconut milk
  • handful fresh basil (1/2 cup?), julienned or loosely chopped
  • fresh ground pepper
  • tbsp dried (or fresh) oregano
  • Coyo (this specific coconut yogurt) (optional)


  1. Preheat ove to 350. Start heating your oven safe pan on the stove top at medium heat. Once hot add the olive oil and onions. Add the honey after a few minutes, and continue to cook until caramelized. Careful not to burn them!
  2. Add mushrooms and salt, cook until mushrooms begin to get some good color. 
  3. Remove from heat. Add the sun dried tomatoes, and oregano. While that cools beat your eggs, coconut milk,  and half the basil in a separate bowl. 
  4. Add the egg mix  to you the onion, mushroom, sun dried tomato mixture. Stir together, so nothing sinks to the bottom immediately. Top with fresh ground pepper. 
  5. Bake for 20-25 minutes, until set. Top with fresh basil and coyo before serving, or even just some fresh olive oil!