THE ULTIMATE BREAKFAST FRITTATA
This looks so nice when it's done, with the cheese bubbling on top. And it tastes as good as it looks! You could also use left over cooked potatoes, sliced, instead of cooking them especially for this dish.
Provided by Sackville
Categories Breakfast
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Boil potatoes in a small saucepan until tender.
- Meanwhile, heat oil in a pan and fry the onions, mushrooms and bacon until onions are clear and bacon is cooked.
- Drain potatoes and put into frying pan, cooking for another 2 minutes.
- Make sure ingredients are spread evenly over the pan and then pour eggs evenly over the base.
- Season with herbs, salt and pepper, to taste.
- Let cook for 2 minutes or until eggs start to set.
- Sprinkle cheese over the top and bake under a grill until eggs are cooked and cheese is bubbling and brown (3-5 minutes).
- Serve with a tall glass of orange juice and some toast.
ALL DAY FRITTATA
Taken from: Ourpaleolife.com I can't find compliant sausage here, so I just use ground beef, or pork, or turkey or whatever and then add a little more spice to oomph it up.
Provided by Ex-Pat Mama
Categories Breakfast
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350ºF, 180ºC.
- Using 1/2 of the coconut oil, grease a 9x13 inch pan. And layer in the shredded sweet potato.
- Using the remaining coconut oil, sauté the onions until translucent in a large skillet.
- Add the meat to the onions and brown thoroughly.
- Place the meat/onion mixture on top of the shredded sweet potatoes. Pour the beaten eggs over all.
- Cover with foil and back for 30 minutes. Remove the foil and bake for another 15 minutes - or until deliciously golden brown.
- Serve with salsa roja asada (recipe #516216) if you want a kick in the pants this morning. Or just eat it plain if your taste buds need a little time to wake up.
Nutrition Facts : Calories 275.9, Fat 19.1, SaturatedFat 8.6, Cholesterol 317.6, Sodium 153.2, Carbohydrate 4.6, Fiber 0.6, Sugar 1.3, Protein 20.3
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