It's Friday and that means it is Better Breakfast time! Cindy Barbieri is here to teach us how to make a yummy meaty Italian frittata. This recipe and more are in Cindy’s new cookbook Paleo Italian Cooking.
A frittata is a flat style Italian omelet that is normally made in a cast iron pan on the stove then finish in the oven. When ready to serve just slice into wedges. In most Italian families we don’t like to throw away any food. A frittata is a great way to enjoy your favorite meat and vegetables. You can even top with your left over Sunday sauce. We loved this frittata while in Tuscany and each day was prepared with different fresh ingredients.
Meaty Italian Frittata:
8 large eggs
1/4 cup coconut milk
1 1/2 teaspoon sea salt
1 teaspoon freshly ground pepper
3 tablespoons coconut oil or olive oil, divided
2 mild pork or chicken sausage, casings removed
1/2 pound ground beef or chicken
8 ounces cremini mushrooms, sliced
1 clove garlic, minced
1 red bell pepper, chopped
2 green scallions (white and green), sliced
1 teaspoon dried basil
1 teaspoon dried parsley
1/2 teaspoon dried thyme
Preheat oven to 350 degrees F.
In a large mixing bowl whisk eggs, coconut milk, salt and pepper. Set aside
In a sauté pan over medium heat add 1tablespoon coconut oil or olive oil. Once hot add in sausage and ground meat. Break apart using a wooden spoon and let cook until well browned, about 10 minutes. Transfer to a bowl and let cool.
In the same pan add in mushrooms and let cook for about 2 minutes. Then add in garlic, red bell pepper and scallions. Let cook for about 3 minutes. Add to bowl with meat.
Once meat and vegetables are cooled add to the egg mixture and combine well. Add in basil, parsley and thyme and stir into the mixture.
Take your baking dish and brush with the remaining oil. Pour in frittata mixture and bake for 20 minutes or until a knife comes out clean when inserted in the middle.
Let set for 5 minutes then slice and serve!