Green Monster Frittata with Bruschetta
 
Prep time
Cook time
Total time
 
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.
Recipe by Abel James: Best Selling Author, Musician, Entrepreneur and Real-Food Crusader at https://abeljames.com/the-one-trick-to-a-fat-burning-breakfast/