Recipe: Spring Fritata

Spring Fritata, fritata, omelette


  • 6 – 8 slices of cooked bacon broken up into bite sized pieces (where to buy sugar-free bacon from grassfed cows)
    10 – 12 pasture raised eggs
  • Medium fresh spring onion diced
  • 2 cups vegetables – I used my leftover wild ramps, and mushrooms but you could also use spinach, peppers, scallion, etc. chopped finely
  • Sea salt (1 tsp) (sea salt)
  • 2 tablespoons coconut cream or coconut milk (optional) (coconut milk)
  • Fat for cooking – use the bacon grease from cooking the bacon


  1. Preheat the oven to 350º F
    Cook the bacon in the fry pan and set the bacon pieces aside, saving the fat
    3.     Add the onion to the pan and sauté until soft
    4.     Remove the onion and cook the other vegetables in the pan if they are raw or heat them up if they are cooked – if you are using mushrooms, saute them until soft and pour off any extra liquid
    5.     Return the onion to the pan
    6.     In a separate bowl crack the eggs, add the coconut milk if you are using and beat
    7.     Add the eggs to the pan
    8.     Sprinkle the bacon evenly around the pan
    9.     Cook on top of the stove on medium until the sides start to set and are firm – about 5 – 6 minutes
    10.  Place in the oven to finish cooking, about 7 minutes – until browned on top
    11.   Remove the pan carefully with mitts as it is hot
    12.   Slice into triangles and serve
    13.   Left over pieces may be wrapped in wax paper and refrigerated for a day or two for an easy breakfast or snack