I make a frittata every Sunday night so I have a fast healthy breakfast I can eat before dashing off to work.
You can make a frittata out pretty much any vegetables you have on hand and is a great use for all those fresh eggs!
Here is a quick recipe that I made last Sunday:
1 lb ground pork butt (could also substitute mild sausage with casings removed or ground bulk breakfast sausage)
2 tsps cinnamon
1/4 tsp nutmeg
fresh ground salt and pepper to taste OR any combination of other seasonings like
Cumin
Smoked paprika
Italian seasoning
Chopped fresh herbs
1 lb peeled and shredded or cubed sweet potato or cubed butternut squash.
1 large chopped sweet or red onion
1/2 pint mushrooms, diced
6-10 green onions, diced
1 pound fresh choppeded broccoli or cauliflower
4-6 cups fresh spinach, coarsely chopped
10 eggs, whisked
Preheat oven to 405F.
Sparingly grease a large skillet with bacon grease, olive or grape seed oil. Cook the pork over medium heat. Sprinkle with cinnamon, nutmeg, salt and pepper (or seasonings of choice). Break up into small pieces as it cooks. When the pork is almost done cooking (very little pink left), add all the veggies expect the fresh spinach. Cook until tender or about 10-15 minutes. Add the spinach and cover to wilt, about 1 minute. Remove cover and mix ingredients well. Pour in eggs and mix well and smooth top. Allow to cook until bubbly around the edges and the eggs are nearly set.
Transfer into the 405F oven and cook for 15 minutes.
Remove and allow to cool for about 15 minutes. Slice and remove from skillet.
This refrigerates very well.
I've never made it the same way twice.
I use a large glass bowl and fill it with fresh chopped veggies. They will at first over flow the skillet but cook down nicely.
Use whatever you want. I've never had one not come out tasty!
You can make a frittata out pretty much any vegetables you have on hand and is a great use for all those fresh eggs!
Here is a quick recipe that I made last Sunday:
1 lb ground pork butt (could also substitute mild sausage with casings removed or ground bulk breakfast sausage)
2 tsps cinnamon
1/4 tsp nutmeg
fresh ground salt and pepper to taste OR any combination of other seasonings like
Cumin
Smoked paprika
Italian seasoning
Chopped fresh herbs
1 lb peeled and shredded or cubed sweet potato or cubed butternut squash.
1 large chopped sweet or red onion
1/2 pint mushrooms, diced
6-10 green onions, diced
1 pound fresh choppeded broccoli or cauliflower
4-6 cups fresh spinach, coarsely chopped
10 eggs, whisked
Preheat oven to 405F.
Sparingly grease a large skillet with bacon grease, olive or grape seed oil. Cook the pork over medium heat. Sprinkle with cinnamon, nutmeg, salt and pepper (or seasonings of choice). Break up into small pieces as it cooks. When the pork is almost done cooking (very little pink left), add all the veggies expect the fresh spinach. Cook until tender or about 10-15 minutes. Add the spinach and cover to wilt, about 1 minute. Remove cover and mix ingredients well. Pour in eggs and mix well and smooth top. Allow to cook until bubbly around the edges and the eggs are nearly set.
Transfer into the 405F oven and cook for 15 minutes.
Remove and allow to cool for about 15 minutes. Slice and remove from skillet.
This refrigerates very well.
I've never made it the same way twice.
I use a large glass bowl and fill it with fresh chopped veggies. They will at first over flow the skillet but cook down nicely.
Use whatever you want. I've never had one not come out tasty!
. I eat a Paleo diet which led me to wanting chickens for fresh, healthy eggs. After acquiring my flock, I quickly realized that they play a huge roll in stress management.
