Time 4 a frittata of the freshest variety! Karen made one with a bunch of items, some of which were from our own yard. The eggs of cours were from the finest Laups Hens. The basile was plucked fresh as well as the kale and swiss chard, which was diced real small to make the frittata structure.
The finishing touches were olives and tomatoe. It was quite a fine feast, to say the least.
Before taking a bite, I always wnat to make sure that my food is utilized and digested to it’s full potential so I took a shot of apple cider vinegar. If you’ve ever done this, u know it’s not easy. If you’ve never done this, ur really missing out!
The final step before eating was to load it up with fresh avocado. the smooth, rich texture combines perfectly with the egg and veggie structure of the frittata.