Leftovers Frittata
When you have leftovers from your meals, it's easy to whip up a frittata for a delicious, hearty breakfast or weekend brunch.
Ingredients
- Leftover meat and vegetables from the week nothing spoiled, of course
- 8-12 eggs depending on how much "leftovers" you are adding to the skillet
- Fresh or dried herbs
- 1 Tbsp kelp granules optional, extra iodine for thyroid health
- Garlic
- 1 cup raw milk
- 4 Tbsp grass-fed butter
- 1 cup raw milk cheddar cheese
- Sea salt and pepper to taste
Instructions
- 1. Heat butter in a large skillet.
- 2. Add leftover meats and vegetables and sauté until warmed up (in this recipe I used leftover Brussels sprouts and onions, and some ham).
- 3. In a large bowl, beat the eggs.
- 4. Add milk, herbs, and kelp to eggs and whisk very well for about 1 minute.
- 5. Pour egg and milk mixture into skillet.
- 6. Cover the pan and let it cook over medium heat until the eggs start to cook (yes, I do have to cover my large skillet with a Christmas platter because I don't have a large enough lid!).
- 7. Remove cover and sprinkle with raw cheese and replace the cover.
- 8. Let cook until eggs are done and cheese is bubbly.
- 9. Remove from heat and let sit for 5 minutes before serving.
