- 4 broccoli crowns (about 4 cups)
- 1 yellow onion
- 4 garlic cloves
- ¼ cup grass-fed butter or ghee
- 4 cups organic spinach
- 12 large eggs (pasture raised)
- ¼ cup grass-fed heavy cream (optional)
- Shredded parmesan cheese and red pepper flakes for topping (optional)
- 1 large tomato, or 2 small tomatoes
- 1⁄2 cup packed fresh basil leaves
- 1 tablespoon organic extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Preheat the oven to 350°F.
- Melt half the butter in a large ovenproof skillet over medium heat.
- With a sharp knife, cut the broccoli florets from the stems. Chop the florets into small pieces and add them to the butter in the skillet.
- Slice onion into thin rings, then cut the rings in half and add them to the broccoli in the skillet.
- Peel and mince the garlic cloves, and add them to skillet.
- Cook broccoli, onion, and garlic until tender, about 5 minutes.
- Stir in the spinach and cook until wilted, about 2 minutes. Add the remaining butter and stir to melt.
- Beat the eggs with the heavy cream (if using) until frothy. Slowly pour the eggs over the vegetables and cook until the edges begin to firm up and pull away from the sides of the pan, 5 to 7 minutes.
- Place the pan in the oven on the top rack (as high as possible) and bake until the eggs are set and the top is golden brown, 15 to 20 minutes.
- Slice the frittata into triangles. Plate and top each slice with tomato bruschetta, shredded Parmesan, and red pepper flakes (if using).
- Quarter the tomato and remove the seeds. Dice the tomato and add to a bowl.
- Chop the basil and add it to the tomato. Drizzle with the olive oil and turn to coat.
- Season with salt and pepper.
- Leftovers can be refrigerated for up to 3 days.
Sometimes it’s hard to know what to eat for breakfast.
“Scrambled eggs again?”
“I’ve already had 4 Bulletproof coffees this week…”
“I guess I’ll just skip breakfast again…”
Boring.
How about something new? Something really tasty, incredibly easy to make, and ready in just a few minutes?
Meet your new friend, the Green Monster Frittata with Bruchetta.
Sounds too hard to make? No way – if you can scramble an egg, you can make this masterpiece in jiffy.
In this free video, we’ll show you exactly how to do it.
This is just a taste of the recipes we’ll share with you in the Wild Diet Cooking Class. We spent months creating over 15 cooking videos that will teach you how to make simple, delicious meals at home.
Here are a few of our favorites that you might enjoy:
- Chicken Parmesan
- Choconut Cookies
- Green Monster Frittata with Bruschetta
- The Perfect Green Smoothie
- POWER Cookies
- Cashew Cream Alfredo with Zucchini Noodles
- Old-Fashioned Pumpkin Bread
- Ultimate Bacon Burgers
- And much more…
Since we first released our collection of cooking videos, feedback has been pouring in. I love hearing from you!
Here are a few notes from you guys:
“I am much more of a visual learner so seeing the recipes get made right in front of me really helped me to make the recipes without messing them up! More importantly the food tastes great and my kids love helping me out. Thanks Abel and Alyson :)” – Jodi Smith
“One thing that I really liked about the cooking class was the 8 week meal plan that let’s me plan out the week and only go shopping once, and then I can watch the videos to make sure they are made correctly. Thanks for including the meal plan, it has made cooking for the week much easier.” – Janeen Annoti”
These are literally the meals that we eat every day to stay in the best shape of our lives. We can’t wait to have you join us in the kitchen.
Now making our own meals is not only easy, but FAST. We save a ton of money, eat better food than you can find in almost any restaurant, and always have healthy food on-hand when hunger strikes.
LEARN HOW TO DROP 20 POUNDS IN 40 DAYS WITH REAL FOOD
How Did We Do It?
Learn our secret to making fat-burning food in a flash.
In the Wild Diet Cooking Class, you’ll:
- Learn how to get family members willing to try (and like) new foods
- Impress friends and family with your fancy new kitchen skills
- Get quick and easy snacks, meals and treats that kids LOVE
- Get meal plans for how Abel (165 pounds and 10% bodyfat) and Alyson (105 lbs and petite) burn fat by eating ridiculously well
- Transform everyday ingredients into restaurant-quality dishes in minutes
- And more…
Help your friends and family CRAVE healthy meals that burn fat.
You still have a chance to get the entire series for 50% Off. Since we just launched our new cooking class, we’re offering over $400.00+ bonuses for a limited time. Don’t miss them – click here to check it out.
Hi Abel,
I’m part way through ‘binge listening’ to your podcasts and really enjoying them. You keep talking about your favorite skillet and how you are giving one away. Well can you please at least tell us what the skillet is or put it on your recommendations page so we can look it up? I am waiting for my Wild Diet Book which I ordered on Amazon — can I be in your drawing if I got it from that site? (Had to use some bonus points up …!)
Thanks for all the great info!
Ginny
You bet! Glad you’re liking the podcast. I’ll update the resources page for you. But in the meantime, here’s a link to one of our favorite skillets: http://bit.ly/skill-et
Hi Abel
Thanks for everything you do! I listen to all your podcasts and have since you began. What I like about your show is that you are so open to all opinions, not just those who agree with you. Keep doing the wonderful job that you have. I also really enjoyed listening to the Wild Diet which I purchased through Audible. You mentioned how to get copies of the recipes on your website but I can’t find them. Can you steer me in the right direction.
Hi Renee, thanks so much for the kind words! My publisher should have made the PDF recipe downloads available on Audible, but just in case I’ll send you an email in just a minute with the recipes. Cheers!
Hi Abel, I heard you interviewed on the podcast 180 Nutrition (one of my faves) last week so looked you up and started listening. Talk about binge listening – I spent all weekend listening to you and am just love love loving your podcast! I’m Australian and already eat “wild” but will get your book as I just can’t get enough of this stuff! I’m studying to be a health coach so I can help others discover the brilliance & freedom of letting go of the conventional approach to “diet” & instead, taking care of yourself. Just wanted to let you know how much I love your interviews and keep doing what you do as you are seriously creating a ripple effect around the world!! I have already spruiked about you to 3 of my “health-friendly” friends (those who are happy to talk about it instead of hiding when they see you coming!!) You rock!
Thank you, Anthea! You rock, too – I really appreciate you spreading the word. Keep fighting the good fight – we need more health coaches who know what they’re talking about. 🙂
I’m from upstate NY (Syracuse) and every self respecting diner in the area has a house frittada. I make at home all the time with varying ingredients especially leftovers and vegetables about to go bad. I eat them for lunch too!!
I love breakfast for lunch!!!