Servings: 4-6 person
I am blown away by this omelette/frittata. It tastes superb and is very nutritious. An oven-finished omelette that is perfect for your fussiest eaters!
Ingredients
Egg Mixture:
1 c. milk (or almond milk if dairy intolerant)
8 eggs
1 1/2 teaspoons pink or grey sea salt (or to taste)
a dash of cayenne
1/2 teaspoon garlic powder (optional, to taste)
pinch of chopped chives and parsley (optional)
1/4 teaspoon ground black pepper
Sautéed Veggies:
chopped onion (I often use 2 medium)
a heaping tbsp of coconut oil (melt on a medium-high setting)
a big handful of spinach or chard or kale, chopped
1/2 chopped red pepper
Optional: add 1/2 cup or more melting shredded cheese on top for the last 10 minutes
1/2–3/4 c. chopped ham, bacon, or sausage, optional
How to make a Frittata/Omelet
Step 1: Into a mixing bowl, crack 8 eggs (I use a 9-inch cast-iron skillet). Then, add the milk, sea salt, ground black pepper, garlic powder, cayenne, and chopped chives and parsley. Mix well and set aside.
Note: Place this into a glass bowl, cover it, and keep it in the fridge for an easy and quick breakfast the next morning. Simply pour this over onto already hot sauteed veggies. If desired, you can add about 1/2-3/4 c shredded Monterey Jack or other melting cheese into the egg mixture. Do this right before pouring the egg mixture into the sauteed veggies.
Step 2: Place the sauteed veggie ingredients into a heavy, well-seasoned cast-iron skillet or non-stick frying pan with a metal, oven-safe handle. Saute until the onions are translucent, the spinach has wilted, and the veggies have reduced.
Step 3: At the end, you can add any meat such as ham bits, ground beef, chicken chunks, or sausage bits.
Step 4: Over the hot veggies, slowly pour the egg mixture. Transfer the skillet into a preheated oven and bake for about 25 to 28 minutes at 325 degrees or until the omelette has puffed up and golden brown.
Step 5: Remove from the oven when done and serve hot with fresh fruits and other veggies you prefer. Enjoy!
Ingredients
- Egg Mixture:
- 1 c. milk (or almond milk if dairy intolerant)
- 8 eggs
- 1 1/2 teaspoons pink or grey sea salt (or to taste)
- a dash of cayenne
- 1/2 teaspoon garlic powder (optional, to taste)
- pinch of chopped chives and parsley (optional)
- 1/4 teaspoon ground black pepper
- Sautéed Veggies:
- chopped onion (I often use 2 medium)
- a heaping tbsp of coconut oil (melt on a medium-high setting)
- a big handful of spinach or chard or kale, chopped
- 1/2 chopped red pepper
- Optional: add 1/2 cup or more melting shredded cheese on top for the last 10 minutes
- 1/2–3/4 c. chopped ham, bacon, or sausage, optional
Instructions
Step 1: Into a mixing bowl, crack 8 eggs (I use a 9-inch cast-iron skillet). Then, add the milk, sea salt, ground black pepper, garlic powder, cayenne, and chopped chives and parsley. Mix well and set aside.
Note: Place this into a glass bowl, cover it, and keep it in the fridge for an easy and quick breakfast the next morning. Simply pour this over onto already hot sauteed veggies. If desired, you can add about 1/2-3/4 c shredded Monterey Jack or other melting cheese into the egg mixture. Do this right before pouring the egg mixture into the sauteed veggies.
Step 2: Place the sauteed veggie ingredients into a heavy, well-seasoned cast-iron skillet or non-stick frying pan with a metal, oven-safe handle. Saute until the onions are translucent, the spinach has wilted, and the veggies have reduced.
Step 3: At the end, you can add any meat such as ham bits, ground beef, chicken chunks, or sausage bits.
Step 4: Over the hot veggies, slowly pour the egg mixture. Transfer the skillet into a preheated oven and bake for about 25 to 28 minutes at 325 degrees or until the omelette has puffed up and golden brown.
Step 5: Remove from the oven when done and serve hot with fresh fruits and other veggies you prefer. Enjoy!
