Chicken Bacon Ranch Frittata

prep time:10 min
cook time:10 min
ready in:20 min
  • 1 small Onion, chopped
  • 1 Chicken breast, cooked and cubed or shredded
  • 6-8 slices Bacon, cooked and chopped
  • 8 large Eggs
  • 1/4 c full-fat Coconut milk
  • 1 tbsp Coconut oil
  • 2 tbsp Tessemae’s Zesty Ranch OR 2 tbsp Coconut oil plus 1/2 tsp Garlic, minced and 1/2 scallion, minced and a small squeeze of lemon juice
  • 1 medium Tomato, thinly sliced
  • 1/4 tsp Garlic powder
  • 1/2 tsp Sea salt
  • freshly cracked Pepper to taste
  • 1. Preheat oven to 400 degrees
  • 2. In a 10 inch nonstick or cast iron skillet, heat coconut oil over medium heat until shimmering
  • Add onion and saute until translucent, about 3-4 minutes
  • While onions cook, whisk eggs, coconut milk, and salt and pepper in a medium bowl
  • Add chicken and some or all the bacon (can save some for the top) to the skillet
  • Pour the ranch over the top, stir to combine
  • Spread the mixture evenly across the skillet and pour the eggs over the top
  • Place tomato slices evenly over the top Sprinkle on the garlic powder and more chopped bacon if you desire
  • Let cook for 3-4 minutes or until the edges are starting to set up and pull away from the edge of the skillet
  • Transfer to oven and bake for 10-12 minutes, check doneness with a butter knife, if you make a cut and see runny eggs bake for another couple minutes
  • Let cool 5 minutes and use a knife to release the edges, slide onto serving plate and slice into 6 portions
  • -Keeps well in the fridge for 3-4 days and reheats nicely -Enjoy!