A Spring frittata recipe
When we got home from the farm with our fresh eggs (see yesterday’s post), I decided to make a frittata for lunch. I’d picked up some organic herbs earlier in the week and had some nice cheese from the farm. So out came the mixing bowl and about 30 minutes later, we were enjoying the fruits of our labor and our early Spring trip to the farm. This frittata recipe goes together quite easily and reheats well with just a quick pop into the oven (no microwave, please) for the next day’s breakfast or lunch.
Spring Frittata (or crustless quiche)
by Amy Love, Real Food Whole Health
8 pastured eggs, beaten
¼ cup milk or cream (organic, raw preferred, from grass fed cows)
1 ½ cups shredded raw milk cheese (cheddar, jack, swiss) (organic, from grassfed cows)
Unrefined sea salt and freshly ground pepper
Fresh herbs, any varieties, chopped to equal ¼ - ½ cup or so (I used chives, thyme, parsley, and marjoram)
Any optional ingredients (uncured, pastured meats, other veggies, garlic, etc)
Preheat oven to 350.
In a medium bowl, crack and beat eggs, season with salt and pepper. Add milk or cream and mix well. Stir in 1 cup of the cheese, reserving ½ cup. Mix in herbs and any optional ingredients.
Two ways to prepare this:
You can use an oven-safe pan (not aluminum or non-stick). Heat the pan over medium heat, add butter (real butter) and pour the egg mixture into the pan. Stir quickly, top with remaining ½ cup cheese and place pan in oven for about 15-20 minutes or until puffed and slightly golden. This is a traditional frittata.
OR
You can pour egg mixture into a greased (with butter) glass baking dish and top with remaining ½ cup cheese. Bake at 350 for around 25 minutes or until set. This would technically be a crustless quiche, but it’s pretty much the same thing in my book.
Optional additions: Wilted greens (chard, spinach, etc), additional herbs, roasted potatoes (not raw), browned uncured sausage or bacon (from pastured animals) or other pastured meat, sauteed mushrooms, leeks or onions, zucchini and other types of cheese would all be great options.
Amy is a board-certified nutritional therapist, certified inspired life coach and a passionate advocate for the traditional and real foods movement. Her own lifelong health challenges were overcome by adopting a traditional, nutrient-dense diet and it is from this experience that she is able to help others achieve their own wellness goals. Visit Real Food Whole Health to learn about nutritional therapy and sign up for a free newsletter packed with health tips and real food recipes.
