A fritata is slightly different from an omelette and perhaps a little more trendy. Whatever you want to call it, the sky is the limit when it comes to variety. This Spring Fritata is made with the fresh vegetables of early spring!
Fritata is from the italian word, fritta, the feminine past participle of the verb “to fry.” But it is way more than just fried eggs or even an omelette.
This is the perfect fast food breakfast that can be made ahead and packaged for grabbing when on the run.
Even more versatile, a fritata can be a very quick dinner that is savory and filling. Paired with soup or salad, it is the perfect Paleo, GAPS, or SCD meal.
If you are making this wonderful meal, use pasture raised eggs so that you will get the most out of this nutritious meal. Do not listen to the ridiculous comments in the press recently about eggs containing TMAO which is associated with cardiac problems.
It was a very poor study that published those conclusions.
If you are worried about cholesterol, that is another area where conventional advice is sorely off base. Here is an article that explains why you should love cholesterol – after all, your brain thrives on it.
If you would like to connect with a local farmer who raises hens on pasture, you might want to contact your local Weston Price Chapter.
A fritata needs to be cooked in a skillet that is also oven safe.
That type of pan is handy to have as it can be used for many other dishes. I use my cast iron enamel coated pan for this and it works great – no sticking (especially when using bacon fat, ghee or avocado oil).