Cut the leek into rings and grate the zucchini. Tear the basil leaves into pieces.
Melt the coconut oil in a frying pan and fry the leeks.
Add zucchini and cook for a few more minutes.
Beat the eggs with the almond milk in a bowl, season with salt and pepper and add the basil.
Pour the egg mixture into the frying pan and let it set on a low burner with the lid on the pan.
Turn the frittata over when the top is no longer liquid (use the lid to turn the frittata if necessary).
Remove from the pan, allow to cool, and then cut into points.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Nuts, Chicken egg
Paleo, Keto, Vegetarian
Breakfast, Lunch, Side dish