Hazelnut, Feta and Rosemary Frittata |
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
- 8 organic or farm fresh pastured eggs
- 1 Tablespoon grass fed butter or avocado oil (I wouldnt reccomend coconut oil for this recipe specifically because it will give it too much of a coconut taste)
- 1 Tablespoon heavy cream
- 2 medium sprigs fresh rosemary
- 2 medium sprigs fresh thyme
- 2 garlic cloves minced
- ¼ teaspoon cinnamon
- sprinkle of nutmeg
- ⅓ cup fresh feta crumbled or chopped
- ½ cup hazelnuts crushed coarsely
- salt and pepper to taste
- Preheat oven to 425 degrees.
- Rinse herbs and pat dry. Finely chop the herbs with a large knife until almost powder like. You want it very fine.
- Crack eggs into medium sized bowl and add finely chopped herbs, cream, cinnamon, nutmeg and salt and pepper. Whisk vigorously until frothy.
- Heat a medium sized oven safe pan over medium low heat. To that add grass fed butter or avocado oil. Leave oil for a moment to warm.
- Add minced garlic and fry until fragrant. Then add egg mixture to the pan and slowly stir for a second and let set a little. Once eggs begin to set slowly stir in feta and crushed hazlenuts. Be sure to stir very slowly and do not scramble the eggs.
- Once thoroughly mixed let sit until sides begin to set all the way around the pan. Once sides have set let cook for 2-3 more mins. Then place whole pan in oven and cook in oven until slight browning occurs and entire frittata is set.(about 6-7 minutes) Make sure it is solid in the center before you start to take it out. Slice and serve.
Recipe by Slim Palate at https://slimpalate.com/hazelnut-feta-and-rosemary-frittata/
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