LATE SUMMER FRITTATA WITH TOMATOES AND FRESH HERBS

 

Ingredients

• 12 large eggs
• 1/2 cup plain unsweetened almond milk (or milk of choice)
• 2 tbsp melted ghee (or coconut oil, lard, olive oil) – skip if adding cheese
• 1 tsp salt
• Freshly cracked black pepper to taste
• Pinch of chili flakes (optional)
• 1 1/2 tbsp ghee, coconut oil, or avocado oil
• 2 large shallots, halved lengthwise and thinly sliced (about 1 cup)
• 2 cups small tomatoes, halved
• 1/4 cup fresh herbs, chopped (parsley, dill, or basil)
• 2 cups arugula or spinach, roughly chopped
• Optional add-ins: deli turkey, bacon, sausage, goat cheese, feta cheese, or other cheese/protein of choice

Instructions

1. Preheat Oven:

   • Preheat your oven to 375°F (190°C). If you prefer to finish the frittata on the stovetop, you can skip this step.

2. Prep Ingredients:

   • Prepare shallots, tomatoes, arugula, and herbs. Whisk the eggs with the almond milk and melted ghee (or alternative fat). If using cheese, skip adding extra fat to the egg mixture.

3. Cook Shallots:

   • In a large 12-inch cast iron skillet, heat 1 1/2 tbsp ghee over medium-high heat. Add the sliced shallots with a pinch of salt and cook, stirring often, until caramelized and soft, about 3 minutes.

4. Add Tomatoes:

   • Add the tomatoes to the skillet and cook for a couple of minutes without stirring to let them blister.

5. Add Greens and Herbs:

   • Stir in the herbs and arugula until just wilted.

6. Add Eggs:

   • Pour the egg mixture over the vegetables in the skillet. Let it sit on the stovetop for 1-2 minutes.

7. Bake:

   • Transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the eggs are set and the center is no longer wobbly. The cast iron pan will continue to cook the frittata a bit after removing from the oven.

8. Cool and Serve:

   • Allow the frittata to rest for a few minutes before slicing or sliding it out of the pan.

Notes

• For a Pie Dish: Grease the pie dish well. Prepare the shallots, tomatoes, greens, and herbs as above. Transfer to the pie dish, pour in the egg mixture, and bake at 375°F (190°C) for 20-25 minutes, or until eggs are set and the top is starting to brown.