We have been eating a lot of eggs lately, and I’ve been making this frittata every Friday night for the last month. Jonas picks it up and eats it like pizza. He loves it, and I am so pleased. So, this is pizza for us, for now. I make two skillets since Jonas won’t go for the greens and mushrooms (yet!). We then have leftovers that we can easily warm on Sunday morning before we rush out the door for church.
Here’s the recipe for one large frittata, which will feed 3-4 people.
1/2 cup steamed and pureed cauliflower (I do a bunch at once and then measure it out into 1/2 and 1 cup portions which I freeze in quart size bags for future use).
2 T coconut flour
1/2 lb. breakfast sausage
1 1/2 cups mushrooms, sliced
1 leek, sliced thin
3-4 chard or kale leaves, cut into ribbons (remove the tough stem part that runs up the middle of the leaf)
2 T bacon grease, ghee or butter
2 slices of bacon, fried and chopped (optional)
salt and pepper to taste
Preheat your oven to 375 degrees.
In a large cast iron skillet fry up the sausage. When cooked through, remove the meat and set it aside. Melt the fat in the same skillet and add the leeks and mushrooms.
While the veggies are cooking, combine the eggs, cauliflower, coconut flour, salt and pepper in a medium size bowl. I find it easiest to use an immersion blender. If you don’t have one, you can mix by hand. Just make sure the flour is thoroughly incorporated.
When the leeks and onions are almost finished, add your greens and stir them about until tender.
At this point, I prefer to remove my veggies from the pan because I like them on the top of the frittata rather than the bottom, but you can leave them in if you like. So, I put the sausage in the skillet first. Make sure there is enough fat in the pan to prevent the eggs from sticking to the bottom, then add the egg mixture. Next, evenly distribute the veggies and bacon. With the burner still on medium heat, allow the eggs to cook for a couple minutes and then place it in the oven for about 12 minutes. It is done when the center is set.
Don’t have an oven proof skillet? I’m sure the recipe would work in a greased 9 x 13 baking dish. You will probably need to add a few minutes to the baking time since you won’t be able to get it cooking on the stove first.