Fritatta is easy, perfect for using up odds and ends in your fridge, and a delicious source of protein that is packed with veggies. It’s easy to put together as you’re doing other kitchen chores since the cast iron skillet is nice and thick and helps prevent burning even if you forget to stir your onions as they caramelize.
This dish uses a pinch of turmeric for the health benefits, and a pile of greens as well.
Greens and Bacon Sunshine Frittata
Greens and Bacon Sunshine Frittata: Easy & Delicious
2 slices bacon (cut into 1/2 inch slices)
1 onion (chopped)
6 mushrooms (sliced)
4 cups loosely packed greens
1/4 cup coconut milk (cream, or yogurt)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
1/2 cup cheese (shredded (optional))
In a large cast iron skillet over medium heat, sautee bacon for 5 minutes, or until it starts to release the grease. Add in mushrooms and onion and continue to sautee until bacon is crisp and onions are translucent. Dump in greens, and stir until wilted, about 3 more minutes.
Preheat oven to 375* F
Gently mix eggs with coconut milk, pepper and turmeric. Pour over spinach mixture and put the whole pan in the oven. Remove from oven when center of the fritatta is set and has puffed up a bit, about 20 minutes.
Top with cheese and return to the oven for 5 minutes, or until melted.
Slice into wedges and enjoy!
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