Frittata is an Italian version of quiche, without the pie crust. Great for people avoiding carbohydrates or flour. You can use a variety of vegetables, and serve this dish warm or cold. It’s so versatile!
6 free-range eggs
2 C cooked, chopped vegetables such as spinach, mushrooms, onions, broccoli, red pepper, zucchini
½ tsp sea salt
¼ C milk: organic cow or goat (preferably raw), or nut
2 oz organic feta, goat or Parmesan cheese
fresh-ground pepper, to taste
1 T fresh chopped sage or 1 tsp dried sage
1 T extra virgin olive oil or raw, organic butter
Mix all ingredients except oil/butter in a bowl.
Heat the oil or butter in a 10-inch, oven-proof omelette or frying pan (no plastic!). Pour in the egg mixture, and cook until the bottom of the frittata is set and the top looks like soft scrambled eggs.
Move the pan to the broiler to finish cooking the top of the frittata, about a minute. It should be golden brown on top, and have no uncooked egg in the middle, when done.