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Green Veggie Frittata




Yum

November 24, 2015 by Andrea Fabry 1 Comment

This gluten-free and grain-free dish works great for holiday gatherings, family breakfasts or quick and easy dinners!

Looking for a quick and easy breakfast, dinner or lunch? Try this Green Veggie Frittata recipe - perfect for holiday and family gatherings!

Green Veggie Frittata

Ingredients:

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

Frittata with green veggies

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)

Instructions:

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.

Frittata with onions

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.

Frittata side setting

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.

Frittata Featured Image

Green Veggie Frittata

Created by Andrea Fabry on November 23, 2015

Green Veggie Frittata Enjoy this grain-free, gluten-free dish for breakfast, lunch or dinner! Try it with swiss chard, kale or spinach. (Or all three!)

  • Category: breakfast, Recipes

Ingredients

  • 12 pastured eggs
  • 1/2 cup sour cream, kefir or yogurt (optional but makes the texture richer)
  • 1 medium onion, diced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup seasonal greens such as swiss chard, collard greens, spinach,kale, 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 (this will help the green veggies wilt quickly)

Instructions

  1. Preheat oven to 400 degrees.
  2. Combine eggs and sour cream, kefir or yogurt. It blends easier if all are at room temperature.
  3. Blend using hand blender or whisk. (Hand blender makes the final product fluffier.)
  4. Melt butter, ghee or fat in ovenproof skillet.
  5. Add onions, salt and pepper.
  6. Cook until onions are translucent. (Approximately 5 minutes.)
  7. Add chopped green veggies and water.
  8. Cook for several minutes until wilted.
  9. Pour egg mixture over the veggies and onions.
  10. Heat mixture on the stove until the edges are set.
  11. Place in preheated oven and cook till done. (10-15 minutes)
  12. Remove from oven and enjoy!
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Filed Under: Foodie, Main Dishes, Recipes Tagged With: breakfasts, coconut, frittata, GAPS, ghee, gluten-free, grain-free, grain-free meals, green, green veggies, kale, ovenproof, paleo, spinach, swiss chard

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MEET ANDREA

I am a certified Building Biology Advocate, a former journalist, mother of nine, and avid CrossFitter who likes to think outside the box. After our family's health crisis in 2008, I learned to ask questions about what's in our food, our water, and our air. I hope to empower you as you seek to live safely in a complex world. Thankfully, small steps lead to big changes. Let's travel this road together, one step at a time.

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