The Frittata is a staple to those eating grain free. Don’t get me wrong, sometimes I miss a flaky quiche crust. But, when you keep it fresh by changing up seasonal organic ingredients, a frittata is just as delicious. A Frittata is also easy and beautiful to make for company. It’s a great way to revamp leftover meat and/or veggies. You save yourself some time, and can literally just throw leftovers into the egg batter and wham-bam! A new meal is born!
Here is a basic recipe for a freestyle Frittata that you can use to add any ingredients you’d like. You can add your veggies raw or sauteed, but just be sure to add meat that has been cooked. Change up the flavors based on the season, the occasion, or how you feel. You’ll never need another Frittata recipe if you commit this easy freestyle recipe to memory.
THEN…..Choose your add-in’s
Here’s some ideas to get you started
ITALIAN: 8 ounces cooked, crumbled sausage, 3-4 chopped garlic cloves, 1/4 cup Parmesan Reggiano. Top with a sprinkle of olive oil, fresh diced tomato, and a few TBSP fresh, chopped basil.
GREEK: 8-10 ounces chopped fresh spinach, 1/2 onion chopped and sauteed, 1/2 cup crumbled feta cheese
SUMMER: 1 large summer squash diced, 1 /2 cup asparagus, chopped into 1″ pieces. Top with fresh 4 ounces goat cheese, and fresh summer herbs like chives, oregano, rosemary or parsley.
MEXICAN: 8 ounces cooked, crumbled ground beef, 1 diced bell pepper, 1/4 onion, diced and sauteed, 1/2 cup queso fresco. Top with a few TBSP fresh, chopped cilantro. Serve with avocado