Friday, July 27, 2012


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