|Buffalo breakfast frittata for one.|
But this morning it hit me, why not make a frittata?
What I like about the ground bison is that it is so lean I don't have to do any of the draining off of excess fat after I brown the meat.
I started with some finely chopped raw broccoli and some flat leaf parsley.
I browned the meat in a skillet and seasoned it well. Then I mixed together the browned bison meat with the broccoli, parsley, 1 whole egg and 1 egg white and 1/4 cup of shredded cheese.
Here it is hot out of the oven:
I will give you the recipe for this one. I think this is a great way to have a protein packed breakfast and still include a bit of the greens.
Bison Breakfast Frittata
1/2 cup of ground bison, browned
1/2 cup of chopped broccoli
1/4 cup of shredded cheese (any kind is fine)
1 Tbsp. of flat leaf parsley, chopped
1 whole egg
1 egg white
1 Tbsp. of noodle soup base (can be found in Asian specialty stores)
1/2 tsp. of coconut oil
1/8 tsp. of garlic powder
cracked black pepper to taste
Put a skillet on med-high heat, add in the coconut oil and then the ground bison. Add in the garlic powder and the noodle soup base (you can substitute with any type of stock) and black pepper. Cook until the meat is cooked through and browned.
Chop the broccoli and parsley. In a bowl whisk together the one whole egg and egg white. Stir in the cooled meat, cheese, parsley and the broccoli. Pour the mixture into an oven safe dish and cook in a 400 degree oven for 15 - 20 minutes.
*Note* This tasted fine but was a bit lacking in flavor - I would suggest cooking some onions and garlic in the skillet before adding in the meat.