Hawaiian Frittata

Eggs are not just for breakfast. A frittata is a great way to use eggs as an evening meal since you can spice it up in so many ways. My favorite omelet at a local cafe is the Hawaiian omelet with ham, pineapple and bacon. These ingredients are also delicious in a frittata, but be warned there just might not be any left for breakfast the next day!

Ingredients:
4-6 pieces nitrate free bacon
12 Cage Free Omega-3 eggs
1 1/2 cups of diced nitrate free ham
1 pound fresh pineapple diced (or 1/2 pound to your liking)
1/2 sweet onion diced
3 small sweet peppers diced
1 clove fresh garlic minced
1 tablespoon dried oregano
1/2 tablespoon dried basil
Sea salt and ground pepper to taste

Method:
1.) In a large cast iron skillet, cook bacon until crisp then remove. While bacon is cooking, whisk eggs together with oregano, sea salt and black pepper in a large bowl.
2.) Add onions to bacon fat and saute until tender. Add in garlic and sweet peppers. Saute an additional 3-4 minutes. Add in ham and pineapple.  Cook 3 more minutes or until veggies are tender.
3.) Spread mixture evenly over the bottom of the skillet. Turn up the heat until layer is sizzling hot. Add in chopped up bacon, or serve whole on the side. Pour eggs evenly over the mixture and turn down the heat to low. Cover with a lid and cook for 4-6 minutes. Make sure the heat is not too high or the bottom will burn.
4.) Place skillet under broiler and cook for 3-4 more minutes or until the eggs are cooked through. Be careful not to burn top of eggs.
5.) Remove from heat and slice into pie shaped wedges.

*For Primal option, melt grass fed cheese on top of frittata and or serve with all natural sour cream.