Step 1

Preheat the toaster oven to 350°F and heat the ghee or fat of choice in an 8-inch cast iron skillet over medium heat.

Step 2

Add 1 cup of whatever leftover protein you have on hand to the skillet and stir-fry until heated through.

Step 3

Meanwhile, place the frozen broccoli in a medium microwave-safe bowl, cover it with a wet paper towel and nuke it until it’s thawed. (Don’t want to use a microwave? Just toss it in some boiling water for a minute and drain.) Use a pair of kitchen shears or a knife to cut the broccoli into bite-sized pieces.

Step 4

Add the broccoli to the ingredients in the pan and mix to cook thoroughly.

Step 5

Crack the eggs into a medium bowl, and add the coconut milk, salt, and a few grinds of pepper.

Step 6

Pour the egg mixture into the skillet and cook for 3 to 5 minutes or until the bottom of the frittata is set.

Step 7

Place the skillet in the oven. Cook for 10 to 15 minutes, and then crank the heat up to broil for another 2 minutes or until the frittata puffs up and is cooked all the way through.

Step 8

Carefully transfer the frittata to a plate, slice, and serve.