A delicious, hearty breakfast or brunch you can prep ahead of time and pop into the oven. Featuring vegetable powders found in your new kit, you’ll love this yummy dish!
1 cup protein of choice (I used bacon, but breakfast sausage, pancetta or ham would taste great. (*Bacon, sausage, and pancetta can be pretty salty, so less salt may be needed in the egg mix)
Preheat oven to 350 degrees Fahrenheit (use convection if possible).
In a large bowl, whisk together eggs, milk, salt and pepper and Dr. Cowan’s powders; set aside.
If using bacon, sausage or pancetta, fry until crispy in an oven-safe 11” skillet, then dry on a paper towel. Wipe skillet and set aside.
Generously grease the skillet, once cooled.
In a separate sauté pan, and add 1 Tbsp. fat of choice, plus 1 Tbsp. of the sun-dried tomato oil. Add onions and peppers and cook on medium-high until onions are translucent.
Add the beans/asparagus stems and cook for an additional 3 minutes.
Reduce heat to medium, add the garlic and sauté until fragrant (30 seconds to a minute). Do not allow the garlic to brown or burn.
Remove veggies from the pan and allow to cool.
To the egg mixture, add room-temperature protein of choice, cooled sautéed vegetables, sun-dried tomatoes, cheese, and chives (reserve some chives for garnish). Stir to combine.
Pour mixture into a greased skillet and bake for 30-40 minutes, depending on your oven. When the center of the frittata is soft but not too jiggly, it is properly baked. Allow resting for 10 minutes prior to serving. Garnish with freshly chopped herbs.
Recipe Note
You can prepare all the ingredients and refrigerate in a covered dish the night before. In the morning, simply pour the mixture into the greased skillet and bake. You may need to add a few minutes to the cooking time for the frittata to cook thoroughly through the center.
