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Egg whites can be used in this recipe and are indicated for those with acid stomach or when heavy, dense qualities predominate in the body. For a smaller frittata, halve the recipe, cook it in a 6- to 8-inch skillet, and reduce the cooking time by as much as half.
- 2 cups vegetables, chopped into bite-size pieces (especially hearty greens)
- 2 tsp ghee
- 8 eggs
- ½ cup almond milk (or vegetable broth, if preferred)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp turmeric powder
- Put the vegetables and 1 Tbsp water in a frying pan, cover tightly, and steam sauté at medium heat for 7–10 minutes, until tender.
- Pour off any extra water that may remain—less water in the vegetables will help the frittata cook faster.
- Melt ghee in an 8- to 10-inch skillet on medium heat. (Cast-iron skillets are great for frittatas.)
- In a bowl, beat eggs, milk or broth, salt, pepper, and turmeric briskly with a fork for 1–2 minutes.
- Pour the egg mixture into the hot skillet.
- Distribute the steamed vegetables evenly over the egg mixture and cook over medium heat until eggs are almost set, about 8–10 minutes.
- To check, cut a small slit in the center of the frittata; when almost set, a small amount of uncooked egg will run into the cut. Cover and cook for 5–7 minutes more, or until eggs are completely set.
- Right in the pan, cut into wedges for serving or turn whole onto a plate for presentation.