Leftover Fritatta

Happy post Thanksgiving…. and if you happen to have any leftovers here’s a great way to use them.

Ingredients:

  • Leftover stuffin’
  • Half a pack of Bacon (diced)
  • 8 eggs
  • 4 slices provolone cheese
  • 3 small tomatoes (enough to cover the frittata)

 

 

Directions:

Preheat oven to 350.  In a skillet reheat stuffin’ and cook bacon, press into bottom of skillet, then turn heat to low.  In the meantime whip eggs together in bowl and pour over the meat mixture.  Let cook for 5 or so minutes then add cheese and tomatoes on top.  Place the skillet in the oven and cook for about 20 minutes until eggs are firm and browned.  Broil for the last few minutes until desired crispness.

Enjoy!

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About Erin

Erin lives in Ketchum, Id. She is a practicing Acupuncturist and Kettlebell Trainer in the Wood River Valley. She graduated from Acupuncture and Oriental Medical School in the Fall of 2011 from the Oregon College of Oriental Medicine in Portland, OR. She now has a growing and busy business that offers services to both Hailey and Ketchum. Erin has created a practice where she treats, educates and cares for people with a variety of modalities which include Acupuncture, Chinese herbs, Lifestyle coaching, diet and nutrition education, and exercise. Among these, is this blog which is just one platform Erin uses to help her clients learn how to eat healthy, cook and bake with as much ease as possible to create a balanced lifestyle that you can adopt easily and effortlessly. Changing your lifestyle and diet is never an easy thing to do, and Erin's hope is that this makes it that much easier. If you'd like more information about Erin and her practice please check out her website: www.myessentialhealing.com A note from Erin: Over the past few years I have changed my diet pretty dramatically and no longer eat grains & very little sugar due to chronic eczema; this blog is about how to cook and bake without wheat, gluten, rice or other grains and still get what you want out of the food you are eating. It is different, & it is tricky, but it is also possible and I've found some tricks to satisfy even the most carb loving baker without the extra sugar and gluten that some of us just can't eat; and I'm looking forward to sharing more recipes with you as I experiment along. View all posts by Erin

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