frittata

Eggs are such a wholesome and nourishing food. People develop allergies to eggs that are fed genetically modified feed. Chickens that forage for insects, eat compost, and enjoy some organic grain are happy and healthy and produce nourishing eggs!

They also eat grass that contains the omega 3 and 6 fatty acids. We can’t digest grass, but we benefit from the these anti-inflammatory fats because they are transferred to the eggs that pastured chickens produce.

Try this frittata recipe, traditional to my Italian homeland, for some egg inspiration!

FRITTATA

You will need:

• ½ yellow onion, thinly sliced

• 3 tablespoons olive oil

• 1 red bell pepper, cored, seeded, and chopped

• 1 cup fresh baby spinach

• 8 eggs

Preheat the oven to 400 degrees..

Oil a 9 inch pie plate with olive oil. Set aside.

Heat the oil in a skillet over medium heat.

Add the onion and sauté until tender and golden, about 7 minutes. Add the bell pepper and sauté for another 5 minutes. Add the spinach and cook for another minute, until just wilted. Add the veggies to the oiled pie plate.

Crack the eggs into a large bowl, add the salt, and beat well with a fork. Pour the beaten eggs into the pie plate and use the fork to press the vegetables down into the egg mixture so that the eggs cover the veggies completely.

Place in the oven and bake until the top is set and lightly golden, about 15 minutes.4. Cut into wedges and serve warm. Feel free to garnish with fresh basil or parsley if you like.