Red Pepper Frittata with Turmeric

• Melt butter or coconut oil in a stainless steel or seasoned cast iron pan on medium low heat. Sprinkle the turmeric into the melted fat. Sauté bell peppers and/or other vegetables in the melted fat for 2 minutes. Turn the pan to low.
• Beat the eggs with a pinch of salt, and pour into the pan. Cover and let set. (approx.. 10-15 minutes). You may need to place the pan under the broiler for a minute or two to brown the top.
• (If using cheese, sprinkle on top just before it sets)
• Sprinkle the top with chives. Use a knife to loosen the sides of the frittata, turn onto a cutting board, and slice. Serve hot, or chill and serve cold.

Variations

• Use mushrooms, zucchini, tomatoes, spinach, kale, dill, basil, cilantro, potatoes, onions, garlic, chives, sweet potatoes….