Learn how to make a basic egg frittata that conforms to paleo/keto diets. This one is a ham, mushroom, and cherry tomato frittata, but the idea is once you master the basics, you can make a delicious, nutritious version whenever with whatever is in the fridge. Watch to find out what this week’s secret ingredient is! Real food made with liberty and love!
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- 6 Eggs
- Meat (today's was ham but could be bacon or whatever you have around)
- Cheese (today's was cheddar but could be goat's or whatever you have around)
- Vegetable (today's was mushroom but could be broccoli or... you get the picture! ;P)
- Mustard (1 tbs)
- Cream (dash)
Preheat oven to 375F. Melt butter in your pan (Heat 3) and brown the ham, add the mushrooms, stirring occasionally. In a separate bowl, beat 6 eggs with fork, add seasoning (salt & pepper), a dash of cream, and a tbs of mustard. Pour the well beaten eggs over the mix, plop in the cherry tomatoes. When the top is a little more set (2-3 minutes), add a handful or two of grated cheddar on top. In the oven in the middle rack for 10-12 minutes until middle no longer jiggles. Remove and enjoy!