Jeff really likes eggs. I am not such a huge fan. But I do like having a recipe I can make at the beginning of the week that provides yummy, nutrient packed and reheatable breakfasts ready to go throughout the week. That’s why I came up with this frittata. I also happen to love frittatas. I think they are one of the most delicious and savory breakfast (or dinner) dishes to make.
Everyday Frittata Recipe
Organic Ingredients: 4 slices cooked bacon 7 eggs 1/2 red bell pepper 1/2 yellow onion 5 cloves of garlic pressed 1 tablespoon olive oil 1/2 cup baby spinach 2-3 gold potatoes 1 tablespoon kale powder 1 teaspoon black pepper 1 teaspoon sea salt 1/4 cup grated cheese (optional)
Directions: 1. Preheat oven to 425. 2. Whisk 7 eggs until well combined. In separate bowl combine pressed garlic, kale powder, black pepper, and sea salt. Add spice mixture to eggs and mix together well. 3. Chop cooked bacon into small pieces. Dice the red pepper, onion and tomato. Saute bacon, onions, peppers, tomatoes and baby spinach in oven safe 8” skillet. Once sauted combine with egg mixture. 4. Take potatoes and cut into thin slices. Toss potato slices in olive oil to coat and cover the bottom of the skillet with the potato slices. 5. Pour egg mixture over top of potatoes. 6. Sprinkle with up to 1/4 cup of grated cheese. 7. Place in oven and bake for 25 minutes or until eggs set.
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