Old City Salts

Old City Salts
Introducing Sampler Minis

Sunday, February 24, 2013

Vegetable Egg Frittata Simply Elevated!

I love Sunday mornings and making this really delicious, gourmet looking meal that looks like I slaved in the kitchen, but is really quite quick and easy.

To start you need a one large saute pan.  Heat up with  coconut oil or grass fed butter.  Saute your favorite, local grown fresh vegetables.  I used peppers, onions, tomato and spinach.  

Once wilted throw in your beaten egg mixture (pastured eggs preferred).  Cook on low to medium heat to set the eggs.  When a little liquid egg is on the top throw a couple of chunks of your favorite cheese. We used soft brie.

Place your saute pan in the oven and broil to cook the top and melt the cheese.

Let cool, a minute or so before diving in!  I like to cut into triangles and drizzle with extra virgin olive oil.  The family then chooses their salt of choice to finish this dish off right!  Hubby chooses Ghost Pepper sea salt, while me and the girls go for Sun Ripened Tomato sea salt!  All had a good meal!

p.s. No salt was used in the cooking of the meal.  We save that for the finishing, which cuts down on our overall salt intake and when we do consume it is an natural sea salt blend full of healthy minerals.

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