Sunday Morning Fritata

September 09, 2016

Sunday Morning Fritata

Eggs...So simple to prepare in so many ways are the perfect protein anytime.

And, with this hearty, yet gluten-free recipe served with a crisp salad,

they're not just for brunch either!

Makes 4-6 servings


1 t Sleeper's Gourmet "Fowl" Seasoning

1 T olive oil

1 T unsalted butter

1 onion, chopped

1 lb frozen chopped broccoli or spinach

½ to 1 C of any other favorite fillings (try like chopped tomatoes, colored peppers and zuccinni!)

crumbled crispy bacon

grilled chicken

½ C heavy cream

1 C grated cheese---swiss, cheddar, mozzarella--mix it up!

¼ C parmesan cheese

7 eggs

pinch of nutmeg

sea salt & fresh cracked pepper



Preheat oven to 375º. Preferrably in a large cast iron skillet, melt butter and add oil and chopped onion and sauté until translucent. Add MAGIC RUB™ Fowl and cook an additional minute. NOTE: If you are using mushrooms, peppers or zucchini, you can sauté them together with onions. In large bowl, crack eggs and whisk together until fluffy with cream. Add a pinch of nutmeg and 2 pinches of salt and a few good twists of fresh cracked pepper. Make sure the onion and other sauteed veggies are spread evenly in skillet. Top with broccoli or spinach and any other fillings you are using. Sprinkle the grated cheese evenly over filling. Pour egg mixture over cheese and filling. Top with parmesan cheese. Cover skillet and insert in oven. Bake for 30 minutes. Remove lid and bake another 5-7 until golden brown. (Frittata will fall slightly when lid is removed.)

ENJOY with a crisp green salad, a crusty slice of bread and your favorite wine!

Makes 4-6 servings


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