FRITTATA

"Okay, so I live by myself and I have lots of odds and ends of stuff left over but I don't want to waste it, what can I do?"

This could also be the same if you are the only Paleo person in the house like I am.

The Answer: Make a Frittata.

What is a Frittata? A frittata is an egg dish that includes meats and or vegetables and is traditionally cooked in a pan on the stove. They can be thin and crispy or thick (kind of like a crustless quiche). Since it's what I want to eat for a meal, I lean more towards the thicker variety.

It is great for breakfast, brunch, or just a snack! It also freezes and reheats really well! Here is the problem though. Not everyone has fancy non-stick pans, and unless you really know all of your heat settings and how they work with that particular pan, and you've done this several times before, getting the Frittata to not attach itself to the pan permanently can be a challenge. I mean, if you want scrambled eggs, make scrambled eggs.

I HAVE A SOLUTION: I bake my frittata in the oven!

You can use any meats or veggies you have left over. You will need to cook raw meat prior to assembling the dish and putting it in the oven, otherwise you will have a greasy mess on your hands! Broccoli works in a frittata well, I've done it before and sometimes I even get a little just to put in it! It has a nice hearty texture and mixed with the other veggies, it does not overpower the dish. Whatever you add, chop it up small. Not microscopic, just smallish.

***IMPORTANT NOTE*** When using things like mushrooms or spinach, PRE-cook them because they create a lot of liquid you need to drain off and pat out before using. Otherwise, most veggies don't need to be precooked because they are chopped small enough to finish in the oven.

PREHEAT OVEN TO 375 degrees

#1: Get all of your equipment out. You'll need a cutting board, a sharp knife, parchment, an 8" cake pan (or whichever dish you will be baking this in), coconut oil and a pastry brush. Also, whatever it is you decided to put in your dish. If you want a taller frittata, reduce the size of the pan you are using, or you can simply just increase the recipe by 50% or more.

#2: Chop your veggies, cook your meat. Set aside.

#3: Crack 5 eggs into a bowl, add 1/4c whole milk, whisk together.

#4: Take a piece of parchment a little larger than your dish and press it into the bottom of the pan. It will fold a little in the pan, just press it back, it should stay. Cut off any big overhanging pieces if needed.

#5: With your pastry brush, brush the coconut oil over the bottom and sides of the parchment in your pan. It should be covered, there should not be a pool of oil in the bottom.

#6: Place your chopped veggies and your meat (approx 1 cup worth) in the center of your pan. Pour your egg and milk mixture over the top and stir together gently with your whisk to combine evenly. If you have more than a cup of filling, that's fine too!

#7: Place uncovered dish in oven for 25 minutes or until done.

#8: It may look lumpy or puffy when you remove the frittata from the oven. Let it sit for 2-3 minutes and it will go down. Also, it will pull in from the sides of the pan on its own! Isn't that handy.

My frittata had left over sausage, red and green bell pepper, onion, and a little chopped jalapeno for a a southwest feel. This would be great paired with slices of fresh avocado and maybe a little dollop of salsa!

**Notice: I did not include salt or pepper in this recipe because this will depend on the type of meat you are using. It's always easier to add than it is to take away!