A frittata is basically an open-faced omelet. This is a great dish to make if you are having a hard time getting your breakfast in before work or taking the kids to school because you can make it ahead of time and heat up each day. You can even have it for lunch with a salad. This recipe is using ground beef but you can use bison, pork or even ground turkey or sausage. In addition, this recipe is using swiss chard but you can substitute spinach or any vegetables. You can also omit the meat and just have an egg and vegetable frittata.
1 Tbs olive oil
1/4 cup finely diced onion
1 bunch of swiss chard finely chopped
1/2 lb 90% lean ground beef cooked and fat drained off
8 large beaten eggs
1 Tbs dried basil, oregano, or parsly
1 tsp salt
1/4 tsp pepper
1/4 red pepper fakes (optional)
Preheat oven to 375 degrees.
In a medium to large skillet that is oven proof brown the ground beef, drain and set aside. Add the olive oil to the pan, put in the onion, herbs, salt and pepper and cook onions until they are translucent 1-2 minutes. Put the meat back in the pan and stir in the swiss chard and sauté until chard is wilted about 5 minutes. Turn the heat down to medium -low and pour in the eggs, stirring quickly. Cook the egg mixture until it they just begin to set. To finish cooking place the pan in a preheated oven and cook for 5-7 minutes or cover with a lid for 5 minutes.
NUTRITIONAL VALUE for 1/4; calories 325, Fat 19.6g, Carbohydrates 10.6g, Protein 26.6g
Original recipe is from”The Primal Blueprint CookBook”