The thing I love about making a Frittata is that you can pretty much put anything in them and they will taste awesome. Even more exciting is the fact that it is super easy to make and very difficult to mess up, if you follow the recipe below.
This goes without saying, but since I’m a huge real food proponent, make sure that you get the best quality ingredients. Buying cheap, conventional eggs will turn this recipe into an omega 6 fatty nightmare, not to mention the other dark side of buying cheap food. Granted, the taste of this dish (made with cheap ingredients) won’t differ all that much, but why not make your cooking experience become a nourishing superfood event, instead of something that could have a negative impact on your health and later feel guilty about?
Ingredients for the Frittata
- 1 organic yellow onion (chopped)
- 2 cloves chopped garlic
- 1 container of prewashed organic spinach
- 1 dozen pastured eggs (I used the Vital Farms eggs)
- 1/2 quart organic grape tomatoes (sliced in 3rds)
- 1 quart organic Portabella mushrooms
- 1/2 lb. grass fed hamburger
- 1/2 lb. pastured pork breakfast sausage
- 3/4 cup shredded raw cheddar cheese (but any good cheese will work)
- Sea salt and pepper to taste
- Some type of healthy grease, oil or a combo – for this recipe I used a combination of coconut oil and grass fed ghee
- Large stainless steel or cast iron skillet (oven safe)
- Preheat oven to 375 degrees.
- Bring 1/4 cup water to boil in a pan. Lightly chop spinach and add to boiling water. Cook for a couple of minutes (with lid on) until spinach leaves start to wilt. Remove from heat and drain.
- Heat skillet on stove. Add 2 TBSP oil (butter, lard, ghee or coconut oil). For health purposes, do not use vegetable oils when cooking.
- Add chopped onions and garlic. Sauté until golden brown (4 or 5 minutes).
- Add 2 more TBSP oil and meat and separate (crumble) in skillet with a spatula.
- Meanwhile, crack eggs into a large bowl and scramble with whisk. Add salt and pepper
- Add sliced tomatoes and spinach to meat and onion mixture when meat is almost done.
- When meat is fairly cooked, pour scrambled egg mixture into skillet over meat and onions. Add shredded cheese to top of mixture.
- Keep stove at medium to medium high heat. Cook mixture on stovetop for 4 or 5 minutes. Take spatula and push sides of mixture gently towards middle to allow wet, middle part of eggs to move to sides. This helps it cook a bit faster.
- Place whole pan into oven on middle rack and cook for 15 to 20 minutes. You’ll see the eggs start to slowly rise and brown when done. Take a spatula and pat on top of frittata to see if it’s done. If it’s firm, you’ll know that it’s done.
- Remove from oven and let sit for 3 or 4 minutes before serving. Be careful with the pan as it will be extremely hot. Do yourself a favor and put a potholder over the handle, as your inclination will be to grab it when slicing. Trust me, I learned this the hard way!
- Slice and remove with spatula to serve.
If you’re looking for something to serve it up with, try a nice garden salad. This frittata is healthy, makes a full meal and is gluten free and garbage free. As always, leave me a comment and let me know what you think if you try it.