Recipe | Italian Frittata

This frittata is so colorful and pretty!

You will need:

  • 2T ghee
  • 1 large onion
  • 1 lb. frozen spinach (or equivalent fresh)
  • 3 oz. sun dried tomatoes, julienne cut (I like the Bella Sun Luci, with Italian Basil)
  • 1 can artichoke hearts, quartered
  • 1t sea salt
  • 4 eggs
  • 1/2 cup non-dairy milk or water (I didn’t have any “milk,” and water worked fine)

You need to:

  1. Preheat oven to 400°.
  2. In a pan on medium/medium-low heat, melt the ghee.
  3. Slice the onions very thin, and add to the melted ghee.  Sauté the onions until caramelized.
  4. Microwave the frozen spinach according to the directions on the bag.  Squeeze the water from the microwaved spinach.
  5. Chop the artichoke hearts.
  6. Once the onions are caramelized, add the tomatoes, spinach, and artichoke hearts to the pan, warming everything.
  7. Grease a 9″ pie plate (lard, bacon fat, ghee – whatever works!) and add the vegetable mixture to it, spreading it out.
  8. Mix four eggs with 1/2 cup liquid (non-dairy milk or water), and add on top of the veggies, pouring evenly.  Give the pie plate a couple taps to get out some bubbles.
  9. Bake in the 400° oven for 30-35 minutes, or until browned on top and set in the middle.

You can also add meat of your choosing to the vegetables mixture if you want a one-shot breakfast.

Somebody else was really into it…

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