Ingredients

• 12 eggs

  

• 1/2 cup shredded parmigiano-reggiano
• 1 cup whole milk
• salt and pepper
• 1/4 cup EVOO
• 1/4 lb soppressata or pepperoni finely chopped
• 2 cloves chopped garlic
• 3 Tbsp grated onion
• 1 sprig oregano finely chopped
• 1/4 cup red wine 1 cup crushed tomatoes 6 oz fresh mozzerella shredded

Cooking Directions:

• Preheat oven to 400.
• Beat eggs, milk, parmigiano, salt and pepper.
• In ovenproof skillet, heat 2 Tbsp EVOO over medium heat.
• Add eggs and keep them moving as they cook.
• When eggs begin to firm, transfer skillet to oven.
• Bake about 10 minutes until light golden and puffed, but not cooked through.
• In another skillet, heat 2 Tbsp EVOO over medium-high heat.
• Add pepperoni, garlic, onion, oregano and stir for 2-3 minutes.
• Add the wine and reduce for 1 minute.
• Add tomatoes and simmer to thicken for 10 minutes.
• Remove frittata from oven and top with tomato sauce and mozzarella.
• Bake to melt cheese, 8-10 minutes.
• Top with parsley and basil. 

Serves 4
20 min
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Ingredients:                                                                                             

• 1.5 pounds Ground Turkey
• 1 Egg
• 1 Tablespoon Coconut Aminos
• 1/3 cup Chopped Red Onion
• 1/4 cup Loosely Packed Chopped Fresh Basil
• 1 Tablespoon Almond Flour
• Fresh Cracked Pepper to taste

Cooking Directions:

Grill on each side for 5 minutes for a total of 10 minutes.
Dont be afraid to make extra patties to freeze for a quick
meal when you are in a hurry.