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
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
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.