I’ve been on a frittata kick lately. It’s a simple, 5-minute prep meal that has endless combinations. Not to mention extremely fun to say. All together now, Fri-tah-te! Give yourself a self-high-five if you rolled your “r”.
Today for lunch I threw together this little baby and it was a big hit. My husband even approved, which is NOT easy coming from a man who does NOT like “eggie” foods. Enjoy!
CHEESY TURMERIC AND BELL PEPPER FRITTATA
15 farm-fresh or free-range organic eggs
1 can evaporated Goat milk
4 handfuls of mixed shredded cheese (all natural hearty cheese from block)
3 tablespoons ground turmeric
3 bell peppers, 1 green, 1 red, 1 yellow
Preheat oven to 350F. Lightly grease three (3) glass pie plates with flax-seed oil. In a medium mixing bowl beat eggs, evaporated Goat milk, shredded cheese, and ground turmeric. Dice bell peppers and divide evenly between pie plates. Pour egg mixture over peppers, be sure to get equal amounts in each plate. Adjust peppers evenly and lightly sprinkle shredded cheese on top. Bake at 350F for 40 minutes.
Serve homemade bread with honey butter on the side.