Whenever I am stumped for dinner, it’s eggs to the rescue.  They just make for such an easy, quick and delicious meal and I can always guarantee that everyone in my house will eat them.  I often do scrambled eggs when it’s just for the kids, but when it’s all of us, I usually do a frittata.  There are so many great ways to jazz up a frittata and I can often hide some veggies in there too.  Veggies that would normally have my kids putting up a fight seem to pass without complaint when in a frittata or some kind of crustless quiche.  It’s like the eggs themselves hide all evidence of the vegetables, even when they are really in plain sight.  Pure magic.  This Zucchini Parmesan Frittata is no exception.

As Kelapo Coconut’s resident guest blogger, I easily could have done all sweet, dessert type recipes.  Coconut oil lends itself so well to decadent, luscious desserts, so the temptation was to just keep on putting those type of recipes out for my and Kelapo’s readers.  But the truth is that extra virgin coconut oil is extremely versatile and I used it all the time in savoury cooking.  I stir-fry with it, I grease pans with it, and I very often cook my omelets and other egg dishes in it.  It gives egg recipes a wonderful rich flavour, and I wanted to highlight that fact it’s great for basic cooking, not just baking.  And as a saturated vegetable fat, it’s also remarkably stable when exposed to heat.

So I decided to make a simple and easy but really delicious frittata with my extra virgin Kelapo Coconut oil.  This can easily serve 4 people as a main course when paired with a big salad and/or some sort of low carb, gluten-free bread.

Please head on over to check out my Zucchini Parmesan Frittata on the Kelapo Coconut blog.

Serves 4.  Each serving has 4 g of carbs.

This post was sponsored by Kelapo.  All opinions are my own.