Green Monster Frittata with Bruschetta

 

Eggs aren’t just for breakfast anymore. Chock-full of veggies and covered with your (new) favorite Italian bruschetta topping, this monster frittata will be sure to please even the pickiest eaters.

Author:

Serves: 4

Ingredients

Green Monster Frittata

  • 4 broccoli crowns (about 4 cups)
  • 1 yellow onion
  • 4 garlic cloves
  • ¼ cup grass-fed butter or ghee
  • 4 cups organic spinach
  • 12 large eggs (pasture raised)
  • ¼ cup grass-fed heavy cream (optional)
  • Shredded parmesan cheese and red pepper flakes for topping (optional)

Bruschetta Topping

  • 1 large tomato, or 2 small tomatoes
  • 1⁄2 cup packed fresh basil leaves
  • 1 tablespoon organic extra-virgin olive oil
  • Sea salt and freshly ground black pepper

Instructions

Green Monster Frittata

  1. Preheat the oven to 350°F.
  2. Melt half the butter in a large ovenproof skillet over medium heat.
  3. With a sharp knife, cut the broccoli florets from the stems. Chop the florets into small pieces and add them to the butter in the skillet.
  4. Slice onion into thin rings, then cut the rings in half and add them to the broccoli in the skillet.
  5. Peel and mince the garlic cloves, and add them to skillet.
  6. Cook broccoli, onion, and garlic until tender, about 5 minutes.
  7. Stir in the spinach and cook until wilted, about 2 minutes. Add the remaining butter and stir to melt.
  8. Beat the eggs with the heavy cream (if using) until frothy. Slowly pour the eggs over the vegetables and cook until the edges begin to firm up and pull away from the sides of the pan, 5 to 7 minutes.
  9. Place the pan in the oven on the top rack (as high as possible) and bake until the eggs are set and the top is golden brown, 15 to 20 minutes.
  10. Slice the frittata into triangles. Plate and top each slice with tomato bruschetta, shredded Parmesan, and red pepper flakes (if using).

Bruschetta Topping

  1. Quarter the tomato and remove the seeds. Dice the tomato and add to a bowl.
  2. Chop the basil and add it to the tomato. Drizzle with the olive oil and turn to coat.
  3. Season with salt and pepper.
  4. Leftovers can be refrigerated for up to 3 days.

3.2.2925

Sometimes it’s hard to know what to eat for breakfast.

“Scrambled eggs again?”

“I’ve already had 4 fatty coffees this week…”

“I guess I’ll just skip breakfast again…”

Boring.

How about something new? Something really tasty, incredibly easy to make, and ready in just a few minutes?

Meet your new friend, the Green Monster Frittata with Bruchetta.

Meet your new friend, the Green Monster Frittata with Bruchetta: http://bit.ly/fatburnbf

Sounds too hard to make? No way – if you can scramble an egg, you can make this masterpiece in jiffy.

Meet your new friend, the Green Monster Frittata with Bruchetta: http://bit.ly/fatburnbf

In this free video, we’ll show you exactly how to do it.

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Here are a few of our favorites that you might enjoy:

  • Chicken Parmesan
  • Choconut Cookies
  • Green Monster Frittata with Bruschetta
  • The Perfect Green Smoothie
  • POWER Cookies
  • Cashew Cream Alfredo with Zucchini Noodles
  • Old-Fashioned Pumpkin Bread
  • Ultimate Bacon Burgers
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If you want to learn how to cook for optimal health, come check out our Wild Diet Cooking Class—a series of videos where Alyson and I show you how we cook some of the most delicious fat-burning, nutrient-dense meals you’ve ever had. http://bit.ly/wildcooking



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