EGG-STATIC for Breakfast
You might be asking why am I posting ANOTHER egg frittata recipe. Well the first one was such a hit AND it’s a staple in our house so why not give you more ideas and deliciousness all wrapped up in a simple recipe that you can tailor for yourself. Eggs are one of the most nutrient dense foods out there (as long as you focus on the QUALITY) and they are relatively inexpensive and FILLING, which in our house is super important. JJ and I are on the go most days from when we wake up until we hit the hay so we need something that is easy to make and easy to eat, enter eggs.
Eggs get a bad rep because they are high in cholesterol, well guess what friends cholesterol is NOT the problem here, the problem is poor quality eggs that people consume, like powdered eggs, egg beaters, pale yolks and I could go on. And don’t even get me started on cereal…yes that’s right eggs (good quality ones) are more nutrient dense and BETTER for you than cereal, mind blown? It’s sad, but food companies WANT you to eat the cheap food because they make a killing off of you, literally. So I highly recommend you find a local source of eggs that come from a pasture-raised chicken farm like my personal favorite Handsome Brook Farm so that you can enjoy the health benefits AND the phenomenal taste and yes EAT THE YOLKS.
This recipe can be tailored to almost whatever you can find in your fridge or counter. I go by what’s in season (aka what I receive in my Field Goods bag) and what’s on sale. Make this recipe Sunday night and have it for the rest of the week (or a few days at least if you have some big eaters at home!)
- 12 pasture raised eggs
- 1 lb. pasture raised ground pork
- 3/4 cup full fat coconut milk
- 2 Tbsp. Extra Virgin Olive Oil
- 4 cups raw greens (i.e. spinach, kale)
- 1 large tomato, chopped
- 1 small red onion, diced
- 4 baby bella mushrooms, diced
- 4 cloves garlic, peeled and minced
- 1/2 tsp. garlic powder
- 1/2 tsp. dried parsley
- 1/2 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp ground black pepper
- Preheat oven to 375°F
- In a large bowl, whisk together eggs, coconut milk and spices, set aside
- Heat olive oil over medium heat in a large cast iron skillet (or other oven safe pan)
- Add onions and garlic, saute for 3 minutes until onion starts to turn translucent
- Add ground pork and saute until browned, ~4-5 minutes
- Add mushrooms and tomatoes, saute for 2 minutes to incorporate
- Add greens and saute until wilted
- Turn off heat.
- Whisk the eggs to make frothy and then pour over pork and vegetable mixture
- Place skillet in oven for 20 minutes or until center is cooked through
Enjoy and remember to EAT THE YOLKS!
Now I want to hear from you!
What will you put in your Everything but the…frittata?
Do you love eggs? Whats your favorite local egg provider?