Frisky Frittata

Directions

1. Preheat oven to 350 degrees. 
2. In a large oven-safe sauce pan, heat olive oil until shimmering. 
3. Add sliced peppers and leeks and sauté for several minutes until crisp and gently caramelized on the edges. Add spices. 
4. Meanwhile, whisk eggs aggressively until light and fluffy, adding in rice-milk and sea salt half-way through. 
5. When vegetables are ready, reduce burner heat to low, pour egg mixture atop vegetables and allow to cook on the stove top uncovered om medium heat for ~2 minutes. 
6. Cover pan and then transfer to oven. Allow to cook about 12 minutes covered. 
7. Then remove lid and continue cooking until well-set (inserted knife comes out clean, probably another ~5 minutes) and very lightly browned; don’t overcook or frittata will be tough/rubbery.

Credit: SAFM Diamond Coaching Retreat September 2017, The School of Applied Functional Medicine

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/