Recipe by Doug DiPasquale, Holistic Nutritionist
This recipe is a delicious and healthy way to get your protein without resorting to meat (not that meat is necessarily bad, but limiting its intake to every other day or so is recommended). The incredible, edible egg is so nutrient dense it should be eaten as often as possible. Egg it up!
Preheat oven to 400°F.
Crack organic eggs into a large bowl. Add a healthy pinch of unrefined sea salt, thyme and rosemary and beat well for at least 4 minutes (the more you beat the eggs the lighter and fluffier the fritata will turn out).
Heat a cast iron or oven-safe pan on the stove top on medium-high heat. Saute onions and peppers with a pinch of salt in the olive oil until the onions become translucent. Take the butter and melt it around the sides of the pan, coating them well (this will ensure the fritata doesn’t stick).
Pour in egg mixture. Give the pan a little stir so that the onions and peppers get mixed in with the eggs. Crumble in dabs of goat cheese, distributing evenly around the pan. Sprinkle diced tomatoes and chives on the top of the egg mixture and transfer the pan to the oven.
Allow to cook for 10 minutes or so, keeping an eye on it. The fritata will start to rise in the pan proportionate to how much it was beaten. Once the top is golden and fluffy and no liquid remains in the center, the fritata is finished.
Remove pan from oven and invert it quickly onto a cutting board. The fritata should come out in one piece, but help it along with a rubber spatula if needed. Cut into wedges and serve.