Servings: 4-6 Person
Easy and nutritious Frittata/Omelet that every family needs. A no-fuss, delicious omelette that you can prep the night before and just toss in the oven the next day for a quick and filling breakfast.
Ingredients
Egg Mixture:
1 c. milk (or almond milk if dairy intolerant)
1 1/2 teaspoons pink or grey sea salt (or to taste)
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder (optional, to taste)
a dash of cayenne
pinch of chopped chives and parsley
Sautéed Veggies:
a heaping tbsp of coconut oil (melt on a medium-high setting)
chopped onion (I frequently use 2 medium)
1/2 chopped red pepper
a big handful of spinach or chard or kale, chopped
1/2 – 3/4 c. chopped ham, bacon, or sausage, optional
Optional: add 1/2 c. or more melting shredded cheese on top for the last 10 minutes of cooking
How to make Frittata/Omelet
Step 1: In a mixing bowl, crack 8 eggs and add in the milk, pink or grey sea salt, ground black pepper, garlic powder, cayenne, and a pinch of chopped chives and parsley if desired. Whisk well until combined, then set aside. Place in a glass pourable bowl, cover, and place in the fridge for a quick-start breakfast the next day. Or if serving right away, simply pour the egg mixture gradually into the already hot sauteed veggies.
Optional: Before pouring the egg mixture over the sauteed ingredients, whisk in 1/2 -3/4 cup shredded Monterey Jack or any of your preferred melting cheese.
Step 2: Heat a heaping tablespoon of coconut oil in a heavy, well-seasoned 9-inch cast-iron skillet or non-stick frying pan with a metal, oven-safe handle over medium-high heat. Add in the chopped in, red bell pepper, spinach or chard, or kale, and saute until the onions are translucent, spinach has wilted, and the moisture has reduced. Then, add in some chopped ham, bacon, or sausage if desired.
Step 3: Into the skillet with the sauteed veggies, pour the egg mixture. Place in 325 degrees preheated oven and bake for about 25 to 28 minutes until the top is golden brown and has puffed up. In the last 10 minutes of cooking, you can add half a cup of shredded cheese on top and allow it to melt.
Step 4: When done, remove the Omelet from the oven and serve hot with some fresh fruit and other fresh veggies on the side.
Note:
Remember not to cover the frittata with a lid to let the moisture evaporates. This guarantee a not soggy frittata.
Ingredients
- Egg Mixture:
- 1 c. milk (or almond milk if dairy intolerant)
- 1 1/2 teaspoons pink or grey sea salt (or to taste)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder (optional, to taste)
- a dash of cayenne
- pinch of chopped chives and parsley
- Sautéed Veggies:
- a heaping tbsp of coconut oil (melt on a medium-high setting)
- chopped onion (I frequently use 2 medium)
- 1/2 chopped red pepper
- a big handful of spinach or chard or kale, chopped
- 1/2 – 3/4 c. chopped ham, bacon, or sausage, optional
- Optional: add 1/2 c. or more melting shredded cheese on top for the last 10 minutes of cooking
Instructions
Step 1: In a mixing bowl, crack 8 eggs and add in the milk, pink or grey sea salt, ground black pepper, garlic powder, cayenne, and a pinch of chopped chives and parsley if desired. Whisk well until combined, then set aside. Place in a glass pourable bowl, cover, and place in the fridge for a quick-start breakfast the next day. Or if serving right away, simply pour the egg mixture gradually into the already hot sauteed veggies.
Optional: Before pouring the egg mixture over the sauteed ingredients, whisk in 1/2 -3/4 cup shredded Monterey Jack or any of your preferred melting cheese.
Step 2: Heat a heaping tablespoon of coconut oil in a heavy, well-seasoned 9-inch cast-iron skillet or non-stick frying pan with a metal, oven-safe handle over medium-high heat. Add in the chopped in, red bell pepper, spinach or chard, or kale, and saute until the onions are translucent, spinach has wilted, and the moisture has reduced. Then, add in some chopped ham, bacon, or sausage if desired.
Step 3: Into the skillet with the sauteed veggies, pour the egg mixture. Place in 325 degrees preheated oven and bake for about 25 to 28 minutes until the top is golden brown and has puffed up. In the last 10 minutes of cooking, you can add half a cup of shredded cheese on top and allow it to melt.
Step 4: When done, remove the Omelet from the oven and serve hot with some fresh fruit and other fresh veggies on the side.
Notes
Remember not to cover the frittata with a lid to let the moisture evaporates. This guarantee a not soggy frittata.
