Backyard Brunch: Frittata

I love weekend brunches in the back yard. I often make a Frittata with souffle potatoes and fresh-baked paleo bagels. What’s great about Frittata’s is that they can last and be served at room temperature as well.

Backyard Brunch: Frittata

ENTERTAINING, GLUTEN-FREE, PALEO, PLANT-BASED


INGREDIENTS

  • 6 eggs, beaten

  • 1.5 tbsp pastured butter

  • 1/2 cup broccoli, steamed and chopped

  • 1/4 sun-dried tomatoes

  • 1/4 goats cheese

  • 1/4 cup Kalamata olives

  • sea salt & pepper to taste

  • basil to garnish


DIRECTIONS

  • Preheat oven to broil.

  • In an oven-safe pan, melt butter and add eggs.

  • Once the eggs begin to set around the edges, begin to fold in the vegetables and goat cheese.

  • After the edges cook through (about 3 minutes), place the pan into the oven until the Frittata puffs up and eggs cook through (about 1-2 minutes).

  • Finish with fresh basil and fresh cracked pepper.