This gluten-free and grain-free dish works great for holiday gatherings, family breakfasts or quick and easy dinners!
Green Veggie Frittata
12 pastured eggs
1/2 cup sour cream, kefir or yogurt (optional but makes texture richer)
1 medium onion diced
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup seasonal greens: kale, spinach, collard greens, swiss chard – chopped
1 tablespoon ghee, butter, coconut oil or lard (sometimes I cook bacon to add to the dish and leave the fat for this ingredient)
1 tablespoon water (to help green veggies wilt quickly)
Preheat oven to 400 degrees.
Combine eggs and sour cream, kefir or yogurt. It blends easier if all are at room temperature.
Blend using a hand blender or whisk. (Hand blender makes the final product fluffier.)
Melt butter, ghee, or fat on medium-high heat in an ovenproof skillet. (Seasoned cast iron or enameled cast iron work well.)
Add onions, salt, and pepper.
Cook until onions are translucent.
Add chopped green veggies and water.
Cook for several minutes until wilted.
Pour egg mixture over vegetables and onions.
Heat mixture until the edges are set.
Place in preheated oven and cook till done. (10-15 minutes)
Remove from oven and enjoy. Serve with Grain-free Coconut Flour Biscuits! Find the recipe here.