veggie frittata

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This is so great for a Sunday morning, tastes so fresh and lovely like a summer garden.

12 large organic brown eggs
1 cup largely chopped asparagus
2 stalks of organic celery
1 medium organic onion
1/2 sharp cheddar cheese
1 red or orange pepper
ground pepper
Fresh rosemary
basil
coconut oil
optional-1 cup chopped broccoli


8x8 stoneware pan coat bottom with coconut oil. 

Heat stainless pan, add a little coconut oil and  put some fresh rosemary, about a teaspoon of basil,  ground pepper (just do it to taste, I think I like more than most), chopped celery, onion, pepper and asparagus.  Cook, for not more than 2 minutes.  Take off heat.

In bowl add eggs and cheese whisk together.  Add ingredients from pan stir quick and pour all of it into stoneware.  Cook in preheated oven 350 degrees.  About 20 minutes or until done.

You could also cook the whole thing in the stainless pan if you wanted to cut down on dishes. (I just like stoneware). 

Enjoy!