Frittata with Roasted Vegetables and Goat Cheese
Cast Iron Skillet or oven-safe skillet
¼ white onion
Dark leafy greens, about a cup diced small
Roasted red bell pepper
Any vegetable that you like, a mix of about 3 of them
Cut all vegetables the same size. Lay out on a cookie sheet lined with parchment paper, sprinkle with oil, sea salt and pepper and fresh herbs such as rosemary or cilantro.
Bake in the oven for 30 minutes on 350, let cool
While vegetables are baking mix together 8 eggs and ⅓ cup of coconut milk, full fat. Set aside.
In the pan melt about a tablespoon avocado oil, add the onion and saute about 2-3 minutes until fragrant and beginning to soften. Turn off the heat and add the greens. Just mix them around a minute and then add the vegetables of choice, layering on the bottom of the pan. Add the egg mixture. Dot with goat cheese and bake for 30 minutes. Press finger on top to be sure it is cooked.
Cooking a frittata is simple, and is faster than a quiche, and does not have a bottom crust to mess with! You can really use any vegetables you like, there are many variations. You can warm up some grass-fed butter in a pan, add cauliflower florets and mushrooms, saute until soft, add chopped mixed greens and some roasted red bell peppers. Put in the egg mixture. Any combination of whatever you have in the fridge works!