Veggie Frittata with Roasted Garlic Aioli | PrimalGourmet

Name: Veggie Frittata with Roasted Garlic Aioli | PrimalGourmet
Total time: 40 min
Ingredients: 8 cloves roasted garlic; ¼ cup avocado oil mayonnaise; 2 teaspoons lemon juice; kosher salt (to taste); 8 eggs; 2 tablespoons fresh dill (finely chopped, plus extra for garnish); 3 tablespoons extra-virgin olive oil; 8 cremini mushrooms – quartered; ½ cup roughly chopped green beans; ½ small head broccoli (roughly chopped); ½ small onion – thinly sliced; ½ red bell pepper – roughly chopped; 1 chili pepper – finely chopped; 1 to mato – thinly sliced into discs; 1 medium ball of fresh mozzarella (such as bocconcini – sliced into discs (optional), omit for Whole30 and Paleo); 1 tablespoon grass-fed ghee or butter (optional, use ghee for Whole30); kosher salt and freshly-cracked black pepper (to taste)

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This Veggie Frittata with Roasted Garlic Aioli is perfect for when you want to use up those odd bits and pieces of vegetables in the fridge

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Ingredients

8 cloves roasted garlic
¼ cup avocado oil mayonnaise
2 teaspoons lemon juice
kosher salt (to taste)
8 eggs
2 tablespoons fresh dill (finely chopped, plus extra for garnish)
3 tablespoons extra-virgin olive oil
8 cremini mushrooms – quartered
½ cup roughly chopped green beans
½ small head broccoli (roughly chopped)
½ small onion – thinly sliced
½ red bell pepper – roughly chopped
1 chili pepper – finely chopped
1 to mato – thinly sliced into discs
1 medium ball of fresh mozzarella (such as bocconcini – sliced into discs (optional), omit for Whole30 and Paleo)
1 tablespoon grass-fed ghee or butter (optional, use ghee for Whole30)
kosher salt and freshly-cracked black pepper (to taste)