Frittata

 

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Simple, use of leftovers, this egg based dish can be

made Paleo, Low Carb, Gluten-Free.  Can be carb

loaded with potatoes, rice, or bread.  A custard light

dessert frittata can use soft cheeses, fruits & nuts.

Let your imagination & pantry guide you, have fun!

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Best to use 10-12 inch cast iron skillet.  Use meats,

vegetables, starches previously cooked & at room

temperature.  Whisk 4-6 eggs, and bring to room

temperature.  Add 1 cup or so of grated cheeses,

diced meats, & if desired, vegetables, & starches.

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Heat skillet on high, with a bit of fat in pan.

Add mixture, remove after 2-5 minutes when

edges start to pull away from sides.

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Transfer to 300° degree oven.  Bake 15-20 minutes

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Shake, sides should be firm, but center should

have a bit of jiggle. Sprinkle with cheese & brown

under broiler for a moment or two. Top with your

choice of embellishments. Shown here, sliced

garden tomatoes & crisp bacon.  Serve hot, enjoy!

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