I love using up everything in the fridge before I go shopping again on Sunday. One way to do this is to make a frittata! This is so easy to do and perfectly yummy. Hope you enjoy!
For this recipe I used a large cast iron skillet – about 12 inches – that ended giving me 8 slices.
2 cups of leftover veggies – chopped (I used broccoli, red pepper, shallots, mushrooms and zucchini)
1 cup or so of leftover cooked meat – this is optional so omit if you don’t have it or if you’re vegetarian (I used leftover sausage)
10 large organic and pasture raised eggs
1/4 cup alternative milk – I used macadamia nut milk but full fat coconut milk is better
Ghee or coconut oil for sautéing
- Preheat over to 375 degrees (F). In an oven friendly skillet, add ghee or coconut oil and turn to medium heat. Add uncooked veggies such as pepper, shallots, mushrooms and zucchini. Cook until just tender but don’t overcook
- Add cooked meat if you have it and cooked veggies such as steamed broccoli.
- Scramble the 10 eggs in a large bowl along with the milk. and then pour into the skillet making sure your veggies and meat are evenly distributed.
- When the edges look like they’ve just started to set, place skillet in the oven and cook for 10 to 20 minutes until the top has completely set. Note the time variation will be dependent on the size and type of skillet you use so keep an eye on it. I cooked this frittata for 15 minutes.
- If you have leftover cooked sweet potato, you can break that up into small pieces and add that to the skillet as well. That would add a nice bit of carbs if this is too low carb for your taste.
- If you want to go with something a bit more greek and you don’t have many leftover veggies, try adding kalamata olives, sun-dried tomatoes (in olive oil) and artichoke hearts to this around the same time as you would cooked veggies. I like the tangy flavor that the sun-dried tomatoes add.
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