Breakfast Prep Frittata

Yields 5 servings

Ingredients:

• 12 whole pastured eggs
• 1 bunch of scallions, diced
• 2 cups broccoli florets, chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced or crushed
• 3-4oz goat or sheep cheese, diced or shredded (optional)
• 1 tbsp finely shredded Pecorino Romano (optional)
• Sea salt and pepper to taste
• Avocado oil spray

 

Directions:

1. Preheat oven to 375F. While it’s heating, dice pepper, chop garlic, put in a bowl and set aside.
2. Dice green onion and mince/crush garlic. Keep them separate.
3. Dice or shred cheese, if using.
4. In a large bowl, crack eggs and whisk. Add salt, pepper, garlic and whisk a bit more. Set aside.
5. Spray a large pan with avocado oil and put on medium heat. When pan is hot, add peppers and broccoli. Sauté until broccoli is bright green, about 3 minutes. Then add the green onions and sauté another 1-2 minutes.
6. Remove from heat and add veggies to eggs slowly while mixing. Then add optional cheese and mix until everything is evenly distributed.
7. Line an oven-safe dish with unbleached parchment paper for easy clean-up. Pour mixture into the dish. If desired, sprinkle Pecorino Romano on top.
8. Place in oven and cook for 45-60 minutes, or until fully cooked with brown edges and when a toothpick comes out clean from the center.
9. Let cool, cut into 5 pieces, and enjoy!