A delicious, easy and very good for you grain and gluten-free meal. Frittata can also be made ahead, portioned out and frozen so that you have a take-away lunch or snack when you are working or on the run.
- 2 T coconut oil or butter
- 1 medium onion, diced
- 1 c ground meat, or chopped bacon
- 6 eggs (free range)
- 1/2 c yogurt/kefir or sour cream
- 2 medium zucchini, grated
- 1 c peas (optional)
- 1 T raisin chutney
- 1 c cheddar cheese, grated
- salt and freshly ground black pepper
Preheat the oven to 400 degrees. Gently sweat the diced onions in the fat, add the meat and saute. In the meantime whisk the eggs together with the yogurt, chutney and seasonings.
Add the peas and zucchini to the pan (you must use a cast iron skillet, I used size 8 for this amount of eggs). Be sure the burner is on full. Add the egg mixture and briefly stir the contents to even them out. Top with the grated cheese and immediately transfer to the oven. Cook for 15 – 20 minutes. Test with a toothpick or fork to be sure it is cooked.
This recipe is part of the Hearth and Soul Bloghop.