Saturday, May 29, 2010

You Say Tomato, I Say Frittata

This was our breakfast this morning.  Enjoy!

Ground Elk Collard Frittata
1 lb. ground meat of choice (sausage, elk, beef, venison, etc.)
2 tsp. freshly ground pepper
1/2 tsp. black pepper
1 tsp. crushed red pepper
1/2 bundle of collard greens
6 fresh basil leaves
1 red onion
1 yellow bell pepper, diced
1/2 tsp. garlic powder
7 eggs
1 Tbsp. olive oil

In a small frying pan, cook meat with 1 tsp. of ground pepper, black pepper, and crushed red pepper.  In a food processor, finely chop collard greens, basil, and onion.  In a large bowl combine all ingredients and garlic powder and mix together.  Heat a large skillet on the stovetop with olive oil in it.  When oil is hot, add egg/meat/veg mixture.  Cook on med-high heat without the lid until the eggs start to cook on the edges.  Place the lid on pan once eggs start to cook and reduce heat to medium till eggs are cooked all the way through (about 5 minutes).

Serve with fresh sliced roma tomatoes as a garnish.  Voila!

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