Frittata for Breakfast, Lunch & Dinner is a Winner!
Scanning my refrigerator to find out what I was having for dinner, it was clear the produce drawer could use a good cleaning up. I was freshly stocked with jumbo organic eggs, sour cream and raw jack cheese. Frittata was in the works. This, by the way, works as 'Breakfast Pizza' for the kiddos.
I used 'random veggies' asparagus, bok choy, orange pepper and spinach for my meal. I spiced it with oregano, marjoram, garlic granules (just a touch), basil and sea salt. Other Frittata friendly veggies are broccoli, mushrooms and zucchini. My version without meat took about 25 minutes hands on prep. Frittata makes a great reheat and eat meal.
These are a guideline. Feel free to use your veggies on hand and use your imagination.
6 pastured &/or organic eggs
1/3 cup sour cream or plain yogurt (no sugar added)
1 cup diced veggies (yellow summer squash, zucchini, red or yellow peppers, mushrooms, broccoli florets etc)
1/3 cup – about ½ a small onion diced, or a bunch of green onions sliced
½ cup baby greens (kale, spinach, beet greens cut to ‘baby’ size, etc)
1 cup shredded Monterey Jack cheese
1 cup cooked/browned ground meat (grass fed beef, turkey or lamb) or turkey sausage (optional)
1 Tbsp spice (mix and match to your preference of chives, oregano, thyme, rosemary leaves etc.)
2 Tbsp coconut oil or butter
Sea salt and freshly ground pepper
Brown the meat in oven proof skillet like cast iron and set aside in glass dish. If doing a pound or package and have more than a cup, use the remainder for tacos or burritos, or in a wrap for lunch or quick dinner.
In same skillet melt 2 Tbsp of butter (or coconut oil) and add diced veggies (hold the baby greens until the end) over medium heat. Stir occasionally until tender.
While the veggies are getting tender, whisk the eggs, add spices with a dash of sea salt and optional ground pepper. Whisk in the sour cream or yogurt.
Add the ground meat to the veggies at about 10 minutes when veggies are tender. Stir to incorporate and keep heat medium.
Stir in egg mixture. Gently fold all together until evenly incorporated. Once mixed together, use a spatula to lift sides as bit working around the pan. This will let the uncooked eggs begin to set in the pan. Do not disturb the bottom of the pan. The mixture will begin to set. Be careful to keep it going over medium low heat, nice and slow to preserve the nutrients and keep it fluffy and tender.
Preheat oven to broil setting. Place rack on upper 1/3 of oven, but not very top level.
When the egg mixture is almost completely set around sides, layer baby greens and top with cheese.
Place under broiler for about five minutes until all set and cheese is bubbly.
Cut in pizza pie shape and serve immediately. If not serving now, let cool before refrigerating.
When reheating, gently warm slices to be served in a cast iron skillet covered, until bubbly. Don't overheat to keep the eggs tender. So Good!
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