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Veggie Frittata

Summer Veggie Frittata
  • Summer Veggie Frittata5 pastured eggs
  • 2 Tbsp. coconut oil
  • 1⁄4 cup chopped chives
  • 1⁄2 cup chopped beet greens (or your favorite leafy green)
  • 1⁄2 cup small cubes of cooked grass-fed beef (optional)
  • 1⁄4 cup goat cheese or feta cheese crumbles (optional)
  • Sea salt
  • Freshly ground black pepper
  1. Preheat oven to 350° F.
  2. In a stainless steel pan or cast iron skillet, heat coconut oil on medium until liquefied.
  3. Add greens, chives, beef cubes, cheese and salt and pepper (to taste) and sauté until softened.
  4. In a mixing bowl, crack eggs and add a touch of salt and pepper. Whisk until combined.
  5. Pour egg mixture over veggies sauteing in skillet. Cook on medium heat for approximately four to five minutes.
  6. To finish cooking, place skillet in heated oven for approximately two to three minutes, watching carefully to avoid burning.
  7. When done, frittata should be firm on top.
  8. Top with your favorite salsa and sliced avocado.
  9. Enjoy!
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