Although frittata is often served for dinner in Italy, the high egg content makes it the perfect breakfast recipe. Herby, homely, and all-out delicious, there's no better way to start the day. Italian's brought frittata recipes to the US in the early 1800s, and ever since frittata has been a beloved breakfast, lunch, or dinner. The classic Italian frittata will often include potatoes, but you can easily make it your own with different ingredients.
For the Dr Spages frittata we've included some delicious and high-quality additions to make the best breakfast for chronic pain. Leafy greens like spinach and sprouts make this frittata the best recipe for those with hyperthyroidism and neuropathy. The lack of potatoes also means this meal isn't carb-heavy, the perfect breakfast recipe for diabetics. Finally, this frittata offers Omega-3 fatty acids from the olive oil, and is absolutely packed with protein.
- 8 eggs (whisked)
- 2 cups Brussels sprouts (cut in fourths)
- 5-6 cups fresh spinach
- 3 tbsp clarified butter
- 2 tsp true oil
- 2 garlic cloves (minced)
- 1 tsp garlic powder
- 1/2 tsp paprika
- salt and pepper (to taste)
- avocado (to garnish)
- chopped parsley (to garnish)
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Preheat oven to 375 degrees F.
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Place a large skillet over medium high heat and add the ghee. Once pan is hot, add minced garlic, Brussels sprouts and a bit of salt and pepper.
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Let cook until browned on one side, then use a spatula or flip of the wrist to move the sprouts around.
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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.
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While spinach is finishing cooking, whisk your eggs in a large bowl, then add the true oil, garlic powder, paprika, and salt about pepper, along with the cooked spinach and Brussels sprouts. Mix well.
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Pour into a cast iron skillet.
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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.
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Top frittata with a dribble more of true oil, avocado, and parsley.
