egg frittata recipe
- 1 large shallot
- 1 small zucchini
- 4 thin spears of asparagus
- half a green bell pepper
- feta, crumbled
- raw sharp cheddar, chopped or grated
- fresh dill and chives
- jalapeno hot sauce
- butter/coconut oil
- 6 large organic eggs
- salt/pepper
- preheat oven to '450f.
- sautee veggies in butter and coconut oil for 5 minutes and then set aside on a plate.
- add whisked eggs into the same pan with some more butter and make sure to tilt the pan while using a spatula to take up the sides and getting rid of most of the liquid egg on top, about 5 minutes.
- put the veggies back on top off the egg and some dashes of hot sauce
- put in the oven for about 5 minutes, then add the cheese and put back in for 1 minute or until puffy
- sprinkle with fresh herbs
- slice up and enjoy with more jalapeno hot sauce!
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