Vegetable Frittata

Vegetable Frittata

*Serves 2

Preheat oven to 375 degrees

4 Large Eggs

1/4 Cup of Baby Spinach, chopped

1 Tablespoon of Red Onion, diced

1 Tablespoon of Cilantro, chopped

1 Tablespoon of Green Onion, chopped

2 Tablespoons of Red & Yellow Bell Pepper, diced

1 teaspoon of Jalapeno, diced

1 teaspoon of Fresh Thyme Leaves

5 Sugar Plum Tomatoes, quartered

1 Clove of Garlic, diced

1/4 Cup of Diaya Cheese

Pink Himalayan Salt

Ground Pepper

Olive Oil

Bacon Fat

Heat about 2 Tablespoons of Olive Oil in a small oven safe skillet on medium heat. Add the red onion, bell pepper, jalapeno, thyme leaves, and garlic and saute until aldente, about 4-5 minutes. Add the chopped spinach and saute just until the spinach wilts. Remove from pan into a small dish.

Add about 1 Tablespoon of bacon fat to the pan. Melt and swirl around all the way up to the edges. Crack the eggs into a medium bowl and add the cilantro, green onion, and tomatoes. Whip the ingredients with a fork and pour into the heated pan coated with bacon fat. Sprinkle the Diaya cheese over the top and with a spatula, slowly stir the cheese into the egg mixture, scraping the bottom of the pan. Once the cheese is dispersed, allow the egg mixture to cook on medium for 3 minutes until it begins to set on the bottom and just barely around the edges.

Place the frittata in the oven and allow to cook for 8 more minutes. Just until set. Don’t over cook it!

Serve with bacon and fruit.