“Paleo Greek Breakfast Delight: Sun-Kissed Tomato & Feta Frittata with Roasted Red Peppers”

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large organic eggs 1/2 cup crumbled Paleo
• friendly feta cheese 4 ripe tomatoes, sliced 2 roasted red peppers, thinly sliced 1 medium yellow onion, thinly sliced 1/4 cup chopped fresh parsley 3 cloves garlic, minced 1/2 teaspoon ground cinnamon 1/2 teaspoon ground black pepper 1/4 teaspoon sea salt 1 tablespoon olive oil

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together eggs, cinnamon, black pepper, and salt until well combined. Set aside.
3. In an oven safe skillet, heat olive oil over medium heat. Add onion and cook for 3 4 minutes or until softened.
4. Add garlic to the skillet and cook for another minute. e) Stir in tomatoes, roasted red peppers, and parsley, cooking for an additional 2 3 minutes. f) Pour egg mixture over the vegetables in the skillet, ensuring even distribution. g) Cook on the stovetop for 5 minutes or until edges are set but center is slightly jiggly. h) Transfer skillet to the preheated oven and bake for 10 12 minutes or until a knife inserted in the center comes out clean. i) Let cool for a few minutes, then carefully slide onto a serving plate.

Chef’s Insight

To achieve the perfect texture, avoid overcooking the frittata, as it should be slightly jiggly when removed from the oven.

Notes

Be sure to use organic and fresh ingredients for the best taste and nutrition.