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.
1bulb fennelthinly sliced
Combine all pesto ingredients in a food processor and set aside.
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.
While the veggies cook, crack eggs in a large bowl and whisk with coconut milk, salt, pepper, and 2/3 of the pesto.
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.