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Root Veggie and Ginger Skillet Frittata

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Course Breakfast, Main Dish


  • 2 tablespoons coconut oil
  • 2 medium carrots peeled and grated
  • 2 medium turnips peeled and grated
  • 6 eggs beaten
  • Sea salt and freshly ground black pepper to taste
  • 1 teaspoon freshly grated ginger
  • 1/4 cup chopped green onions


  • In a large skillet, heat the coconut oil over medium-high heat.
  • Cook the carrots and turnips until soft.
  • Pour the eggs over the veggies and season with salt and pepper and ginger.
  • Let the eggs set slightly before flipping over.
  • Once the eggs are cooked to the desired doneness remove from the heat.
  • Top with green onions and serve.
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