New Year’s Day is a fun meal in my house. We make a large brunch style meal with lots of egg and fish dishesand this New Years Fritata that can be as simple or elaborate as you like!
We also serve sustainable caught tuna fish, lox from wild salmon and herring as well as some grain free breads. This fritata is my go-to dish to serve to family and friends.
New Year Fritata
With this New Year Fritata, you can be creative with the ingredients and literally put in whatever is in your frig!
Hint: Add bacon to any dish and it is a instant hit. After that, add whatever you have on hand to make it interesting!
Recipe: New Year Fritata
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 - 10 servings
- 12 eggs (pastured if possible)
- 4 – 6 slices of bacon slices or pieces (where to buy fantastiac sugar free bacon)
- Medium onion diced
- 3 stalks scallion, chopped
- 2 clove shallots diced
- 2 cups assorted seasonal leafy greens, chopped
- 3 Tbsp coconut cream (from the top of the can) (where to buy)
- Cook the bacon in the pan and then set the bacon aside and drain off any excess bacon fat and strain through a coffee filter into a jar for future use
- Add the onion and shallots to the pan and saute on medium until softened, then remove and set aside
- Saute the leafy greens and the chopped scallion until wilted (just a few minutes)
- While the vegetables cook, crack all the eggs in a bowl and add the coconut milk and beat
- When the greens are ready add back the onions and shallots and bacon and mix up (or you could add everything to the bowl of eggs and mix in the bowl
- Make sure you have enough fat in the pan and pour the eggs into the pan
- Cook on the stovetop for 5 minutes or so, until set – you will see the sides start to cook
- Place the pan in the oven and cook on 350º F for about 5 – 6 minutes
- Remove the pan with mitts as it will be hot
- Let sit for 5 minutes and then slice into triangles and serve
- Leftovers may be refrigerated for a day or two
12 ” fry pan that is oven safe — I love to cook in this pan (Le Cruset 3/5 quart braiser)