The Ultimate Frittata

At the end of the week we always do a quick inventory of what’s left in the fridge (that pepper we forgot about, some greens, usually a few onions) — and we throw all the odds and ends into a frittata. The secret to an amazing frittata is high quality eggs. Even when the budget is tight we always splurge on organic pasture-raised eggs (local if possible). There is no comparison and eggs are something we eat a lot of so we like to make sure we’re using the good stuff. Here’s how to make the ultimate frittata – this version uses rainbow chard but you can throw in your favorite veg:

Ingredients:

• about 12 eggs
• 1 onion, diced
• a few handfuls spinach (or kale / swiss chard) chopped
• generous pour of macadamia or avocado oil
• salt

 

Instructions:

1. Preheat the oven to 400F
2. In a mixing bowl, beat the eggs and add a pinch of salt.
3. In a large non-stick skillet gently saute the onions in the oil until translucent, or about 10 mins.
4. Add the chopped spinach and allow to wilt. Season to taste.
5. Add the eggs and gently mix together.
6. Bake in oven for about 20 mins or until the eggs have set.
7. For an extra touch, place under a low broil for a few mins to lightly brown the top. Be careful though, it will burn quickly if not watched!

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