serves 4-6
1/2 pound bacon, diced
8 oz. mushrooms, sliced
several handfuls mizuna, tough stems trimmed
1 bunch green onions, white and light green parts sliced
2 cloves garlic, minced
2 teaspoons fresh grated ginger
3 tablespoons wheat-free tamari or coconut aminos
6-8 egg
fresh ground pepper
toasted sesame oil (optional)
Preheat broiler. Set large ovenproof skillet
over medium-high heat and add bacon. When fat begins to render, add
mushrooms. Sauté until bacon is crisp and mushrooms are cooked through. Stir in mizuna and green onions until mizuna begins to wilt, 2-3
minutes. Add garlic and ginger, stirring until fragrant, about another
minute. Pour in tamari/aminos, stirring to combine. Meanwhile whisk eggs
and pepper together in a medium bowl, then pour over the bacon-mizuna
mixture. Turn heat down to medium. When edges of frittata are dry, pop the pan into
the oven, about 6 inches from the broiler. Keep an eye on it, but it
should take around 5 minutes to lightly brown the top and firm up the
rest of the eggs. To serve, slice into wedges and drizzle with sesame
oil, if desired.
bacon recipe courtesy of: The Paleo Periodical, February 16, 2012
