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Skillet Frittata - Ingredients

Grass-fed butter, for sauté 

6 eggs

1/4 cup full fat coconut milk OR full fat raw dairy milk

1 cup asparagus, chopped (roughly 5-6 spears) 

1 roma tomato, thinly sliced

1/4-1/2 yellow onion, chopped 

2 oz Applegate pasture-raised pepperoni OR breakfast sausage

salt and pepper, to taste

Preheat oven to 350. In a cast iron skillet, melt butter and sauté asparagus and onion for 4-5 minutes on a medium-low heat. Whisk eggs, milk, salt and pepper together in a bowl. Pour eggs into mixture and cook for another two minutes. Add tomato slices on top and transfer skillet to oven. Bake for 10-12 minutes or until the frittata has a custard-like texture. Set up but not spongey and hard. Garnish with avocado and cilantro. 

Grain-less Granola Ingredients: 

cup sliced almonds

1 cup chopped walnuts

1/2 cup shredded coconut, unsweetened

1/4 cup sunflower seeds, raw

1 tbsp flaxseeds

2 tbsp maple syrup

1 tsp vanilla extract

1/4 cup blanched almond flour

1/4 cup coconut oil, melted 

1 tsp cinnamon 

pinch of sea salt

Preheat oven to 350. Line a rimmed baking sheet with parchment paper. Place all ingredients in a bowl and mix well. Pour mixture on to pan and spread evenly. Bake for 15-20 minutes. Let cool completely to make sure it hardens into crunchy clusters. Serve with almond milk and frozen berries for a delightful treat. 

 

 

 

 

 

 

 

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