why live when you can thrive

Mix 'n Match Frittata

Prep Notes


4 servings


6 large eggs, preferably pasture raised or organic

1Tbs butter or coconut oil, enough to coat the pan

1/2 cup dark leafy greens; such as swiss chard, kale, spinach; finely chopped

1/4 cup bell pepper, chopped (any color; green, red, yellow, orange)

1/4 tsp sea salt

fresh ground black pepper


•   Preheat oven to 350 °

   Over medium-low heat, melt butter or coconut oil in an oven proof skillet; be sure to coat the sides of the pan, until pan is hot but not smoking

   Beat eggs well, adding salt and pepper and pour into hot pan

   Cook for a few minutes until bottom and sides are set

   Sprinkle with chopped greens and peppers

   Place pan in oven and cook for 7-10 minutes, until eggs are set

   Carefully remove the hot pan from the oven and turn frittata out on cutting board

   Cut into wedges and serve


This frittata is versatile.  Any vegetables, fresh or left over work well. 

The frittata can be cooked entirely on the stove top until the eggs are set in the center.


Nancy Ferraris