This recipe is from one of my favorite Instagram cooking accounts, Frittata Friday (@frittata_friday). Now I know it’s not Friday but eating scrambled or fried eggs gets old really fast. So today I opted for a frittata. Frittatas are fun because you can put anything in them, so you never get bored of them! The ghee makes the eggs super rich in flavor and really ties all the ingredients together! The best part is I just pop it in the oven, and it’s done in 15-20 minutes. 

Ingredients 

• 6 eggs  
• 60 ml half and half (1/4 cup) 
• Portabella mushrooms (4 oz) (any variety works, though) 

• Vidalia Onions (250 grams) 
• Red Onions (100 grams) 
• Baby Spinach (30 grams) 
• Kelapo™ Ghee (1 tbsp) (14 grams) 
• Goat Cheese (2 oz/56 grams) 

• Mozzarella (2 oz/56 grams) 

 Ingredients and proportions are entirely flexible.  

 Directions 

1. Preheat your vegetable pan to medium low and add in 1 tbsp of Kelapo™ ghee 

1. Add in mushrooms. Cook until moisture is removed 

1. Add in onions. Cook until caramelized. 

1. Add in spinach.  

1. Preheat frittata pan to medium low while vegetables cook  

1. Whisk together eggs and half and half 

1. Transfer vegetables to frittata pan. Add in cheese and egg mixture. 

1. 1-2 mins on the stovetop medium low.  

1. 15-20 mins in oven at 400 (cook time depends on amount of ingredients) 

1. Season to taste and enjoy!