- 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
Instructions:
Procedure: Bacon
- Cook the bacon in the oven until just sliiiiiightly undercooked
- Take out of oven, slice length wise in half down the middle and cut width wise into 1/2 inch pieces
- Set aside.
Procedure: The Rest of the Frittata
- Pre-heat oven to 400 F (~ 200 C)
- Sprinkle unrefined salt and ground pepper into whisked eggs
- Set aside.
- Heat 1 tablespoon of coconut oil in a medium skillet
- Add in onions and cook ~ 10 minutes until translucent
- Mix in mushrooms, peppers, tomatoes and garlic, cumin and paprika, sauté another 8-10 minutes until veggies soften
- Coat a large oven safe skillet (I really like my Le Creuset Stoneware Baking Dish) with some coconut oil, ghee or butter
- Pour the cooked veggies, bacon and eggs into the skillet or bakeware dish
- Add in 2 handfuls of mixed baby greens or spinach and use a spatula to push the greens under the eggs
- Mix in 3 ounces of purified water
- Place pre-frittata in oven for 20-30 minutes or until cooked through (I’ve found this can vary greatly based on the oven)
- Enjoy the product of your labor for days to come!…Yum!
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