Ingredients
8 eggs, whisked
2 cups brussels sprouts, cut in fourths
5-6 cups fresh spinach
3 tablespoons bacon fat
2 teaspoons truffle oil
2 garlic cloves, minced
1 teaspoon garlic powder
½ teaspoon paprika
salt and pepper, to taste
avocado, to garnish
chopped parsley, to garnish
Instructions
-Preheat oven to 375 degrees.
-Place a large skillet over medium high heat and add the bacon fat. Once pan is hot, add minced garlic, brussels sprouts and a bit of salt and pepper. Let cook until browned on one side, then use a spatula or flip of the wrist to move the sprouts around.
-After about 5-6 minutes, add the spinach, cover to help steam and cook for about 3-4 more minutes until spinach is cooked down and soft.
-While spinach is finishing cooking, whisk your eggs in a large bowl, then add the truffle oil, garlic powder, paprika, and salt about pepper, along with the cooked spinach and brussels sprouts. Mix well.
-Pour into a cast iron skillet.
-Place in oven and cook for 15-18 minutes depending on the size of the skillet. You’ll know when the frittata is done cooking when you press on the middle and it pushes back a bit.
-Top frittata with a dribble more of truffle oil, avocado, and parsley. Love life.
source - paleomg
Over 370 Easy Paleo Recipes and Free Meal Plan
http://tinyurl.com/Paleo-Visit-30-Off
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