Frittata
- Yield 2 servings
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Frittata sits in the Breakfast section of Regbie. The card serves 2 servings. Plan on 30 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 2 servings
- 1 cup emergency protein, whatever cooked meat you have on hand
- 1 cup frozen broccoli, or any leftover or frozen veggies
- 4 large pastured eggs
- Freshly-ground black pepper
Method
Warm the toaster oven to 350°F and heat the ghee or fat of choice in an 8-inch cast iron skillet over a medium burner.
Tip in 1 cup of whatever leftover protein you have on hand to the skillet and stir-fry until heated through.
While that cooks, place the frozen broccoli in a medium microwave-safe bowl, cover it with a wet paper towel and nuke it until it’s thawed. (Don’t want to use a microwave? Just toss it in some boiling water for a minute and pour off.) Use a pair of kitchen shears or knife to cut the broccoli into bite-sized pieces.
Tip in the broccoli to the ingredients in the pan and mix to cook thoroughly.
Crack the eggs into a medium bowl, and add the coconut milk, a reliable Regbie seasoning blend or Diamond Crystal kosher salt, and a few grinds of pepper.
Tip the egg mixture into the skillet and cook for 3 to 5 minutes or until the bottom of the frittata is set.
Set the skillet in the oven. Leave for 10 to 15 minutes, and then crank the heat up to broil for another 2 minutes or until the frittata puffs up and is cooked all the way through.
Carefully move the frittata to a plate, slice, and serve.
Kitchen notes
- If you've got a leftover stir-fry with veggies and meat, just use 2 cups of it in this recipe in place of the emergency protein + frozen broccoli.
- The cook make frittatas all the time with leftover Egg Roll in a Bowl !
- The frittata is satisfying cold so it’s perfect for for packed lunches.
