Ingredients
Scale
- Approximately 2 cups shredded, diced, or finely sliced vegetables of choice (I generally include 1 whole onion + several cloves of minced garlic in this mix)
- 3–4 tablespoons ghee, grass-fed butter or coconut oil
- 6 eggs
- 3/4 – 1 cup raw cream or 24-hr sour cream (for GAPS)
- Finely minced fresh herbs of choice
- Salt & fresh cracked pepper to taste
- 2 cups shredded Monterey jack cheese
- Several dollops of goat’s milk chevre (optional, not GAPS)
- Cast-iron skillet (necessary for finishing the frittata under broiler heat)
Instructions
- Melt 1/2 the ghee, butter, or coconut oil in a cast-iron skillet over medium heat.
- Add vegetables of choice and saute until tender.
- While vegetables are cooking, mix eggs and sour cream together.
- When vegetables are just tender, add the remaining cooking fat, and pour the egg mixture over the top of the tender vegetables.
- Cook over medium heat until egg mixture is beginning to “set” and becoming golden brown on the bottom, approximately 3-5 minutes.
- While the egg mixture is cooking on the stovetop, turn the oven broiler on high with rack positioned in the upper middle of the oven.
- Sprinkle cheese & optional fresh herbs on top of the egg mixture and place the skillet under the broiler for 2-4 minutes until the frittata is puffed and golden brown.
- Remove from the oven, cool for a few minutes, then cut into wedges and serve.
Notes
The cooking times can vary depending on types of vegetables used, and how hot your stovetop, and what position your rack is in relation to your broiler. The main objective is to cook the bottom of the egg mixture over the stovetop and to finish cooking the top under the broiler.