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Easy Frittata

I’m pretty sure “frittata” means “awesome” in Italian. This morning, I was running late and in a rush to get out of the door to drive several hours for a meeting, and I was wondering what to make for breakfast that would be fast and sustain me until lunch. And then I remembered, Yesterday StephyD made frittata!!! Awesome! Thanks for looking out, Yesterday StephyD! I love making this dish because it’s so easy, you can use whatever ingredients (veggies and meat) you have on hand (as long as you have enough eggs) and is fantastic for the next few days, if it lasts that long. You can even freeze individual portions and reheat for later.

Ingredients

2 tablespoons coconut oil or ghee (or one tablespoon of each)
1 medium onion, diced
1 cup grated sweet potato (about 1 small sweet potato)
1 pound ground bison or grass-fed beef (or 2 cups of any meat you have, or you can leave the meat out. If you use bacon, pre-cook it, please)
1 cup sliced mushrooms (I used baby portabellas)
1 red pepper, diced
A few handfuls of leafy greens – spinach, kale etc.
10-12 pasture eggs, vigorously whisked with spices (below)
Sea salt and ground pepper, other spices to taste (I used 1 teaspoon rosemary garlic sea salt, 1 teaspoon coarse ground black pepper, and 1 teaspoon crushed red pepper for heat. I also added 2 tablespoons of nutritional yeast for a “cheesy” taste. Sort of. It can be good in recipes where you really miss the cheese, but let’s not kid ourselves. It ain’t cheese.)

Preparation

  1. Preheat oven to 350 degrees.
  2. In a large cast iron skillet, heat the oil on medium to medium high heat, then add the diced onion and grated sweet potato, and stir with a spatula or wooden spoon until soft, a few minutes.
  3. Add the ground bison and break up and mix in with the onion and sweet potato, until the meat starts to brown.
  4. Add the diced red pepper and handfuls of greens, and continue to cook until the greens are wilted and the meat is fully cooked, and make sure the mixture is spread evenly on the bottom of the skillet.
  5. Top the meat and veggie mixture with the spiced whisked eggs mixture and cook 4-5 minutes until the eggs start to set on the sides.
  6. Put the entire skillet in the oven and cook, uncovered, about 15 minutes until the top is fluffy and golden, and the middle is firm when you shake the skillet.
  7. Let cool a few minutes, then slice like a pie and serve. This will yield 8 large slices, 4-8 servings depending on how piggy you are. So 4 servings around here 🙂