Skillet Frittata

This is a technique that can be used to make many variations.  All you need is skillet with a tight fitting lid.  Pictured is a bacon, asparagus and leek frittata.  You can swap out about any kind of veggie & meat combinations.  The best part is it only dirties one pan!

 
  
Ingredients:
coconut oil
chopped leeks
chopped bacon
few asparagus spears, trimmed and chopped
2 eggs, scrambled
chopped peppers

Melt oil in pan.  Saute leeks, bacon and asparagus for a few minutes.  Turn heat to low, add eggs, salt & pepper.  Top with peppers.  Cover with lid.  Every couple minutes gently lift the side of the frittata and allow the raw egg to run to the bottom of the pan.  When egg is completely cooked, it's ready to serve.  This is enough for 2.  Or just eat it by yourself out of the skillet, no plate to wash!  :)