Monday, March 17, 2014

Frittata for Days

3:53 AM


  • 12 pasture raised eggs, whisked

  • 5 strips pasture raised bacon (optional: feel free to omit or sub in another protein)

  • 1 tablespoon coconut oil (I use Tropical Traditions)

  • 1 medium onion, chopped

  • 1 cup cherry or grape tomatoes, halved

  • 1 cup button mushrooms, quartered

  • 1 cup yellow, red or orange bell pepper, chopped

  • 2 handfuls of spinach or mixed baby greens

  • 3 garlic cloves, minced

  • 1/2 teaspoon cumin

  • 1/2 teaspoon paprika

  • 1/2 teaspoon unrefined, mineralized sea salt

  • Ground pepper, to taste

  • 3 ounces purified water


Procedure: Bacon

  1. Cook the bacon in the oven until just sliiiiiightly undercooked

  2. Take out of oven, slice length wise in half down the middle and cut width wise into 1/2 inch pieces

  3. Set aside.

Procedure: The Rest of the Frittata

  1. Pre-heat oven to 400 F (~ 200 C)

  2. Sprinkle unrefined salt and ground pepper into whisked eggs

  3. Set aside.

  4. Heat 1 tablespoon of coconut oil in a medium skillet

  5. Add in onions and cook ~ 10 minutes until translucent

  6. Mix in mushrooms, peppers, tomatoes and garlic, cumin and paprika, sauté another 8-10 minutes until veggies soften

  7. Coat a large oven safe skillet (I really like my Le Creuset Stoneware Baking Dish) with some coconut oil, ghee or butter

  8. Pour the cooked veggies, bacon and eggs into the skillet or bakeware dish

  9. Add in 2 handfuls of mixed baby greens or spinach and use a spatula to push the greens under the eggs

  10. Mix in 3 ounces of purified water

  11. Place pre-frittata in oven for 20-30 minutes or until cooked through (I’ve found this can vary greatly based on the oven)

  12. Enjoy the product of your labor for days to come!…Yum!

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