Everything but the Kitchen Sink
Literally anything goes, with a frittata. They are a great way to “clean out your fridge”. From cooked meat, to any kind of vegetable or cheese. You can even put leftover taco meat, black beans and corn, to make a southwest frittata. With the base of your frittata being- eggs, sea salt, pepper, fresh or dried herbs, and a small amount of water, you can literally add almost anything you like.
Vegetable Cheese Frittata
Serves 6-8
Preheat Oven 375 degrees
8 inch cast iron skillet
2 Tbsp. ghee , butter, olive or coconut oil.
In medium bowl break eggs and gently scramble (just until incorporated). Add the water. Do not over mix.
10 eggs
2 Tbsp. purified water
1/2 tsp. sea salt & pepper
1/2 cup green onions (OR 1-2 tbsp. yellow or red onion) chopped
1 garlic clove, minced
1 zucchini, chopped
1-2 cups spinach
1/2 lb. mushrooms, chopped
1/2 yellow or red pepper, chopped
1 - 2 Tbsp. fresh herbs of choice
12 ozs (or 1 1/2 cups) cheese. I like to use a combination of raw cheddar and soft goat cheese, crumbled.
pinch red pepper flakes
sea salt and pepper
Heat cast iron skillet over med/high heat
Add ghee or oil and saute’ vegetables with onion for 5+ minutes
Add garlic and cook for another 3 minutes
Add herbs, spices and salt and pepper
Pour egg mixture evenly over sautéed vegetables
Cook for an additional 5 or so minutes.
Remove from heat and sprinkle with cheese and additional herbs.
Bake in oven for approximately 25 minutes or until puffy and center is set.
Remove and allow to sit for 10-15 minutes.
Some other great variations are:
-Salmon, dill and ricotta or cream cheese
-ham, cheese and green onion
-Wild mushroom, gruyere and emmenthaler cheese.
-ground beef or carnitas, jack cheese and black beans.
*Serve with any of your favorite toppings. Such as: avocado, salsa, sour cream, micro greens or sprouts.
