Ingredients: 1 red onion, 1 pound ground bison, 1 red pepper, ½ cup sun-dried tomatoes, ½ cup belle mushrooms, 1 bag frozen spinach, 1 dozen omega 3 eggs, 1 + cups cheddar cheese

1. Brown bison in iron skillet
2. Sauté in chopped red onion, red bell pepper, sundried tomatoes and mushroom
3. Add spinach and cook until all ingredients are hot
4. Place all in strainer to drain
5. Line iron skillet with extra virgin olive oil
6. Beat 6 eggs, poor in to skillet and bake at 350 degrees for about 5 minutes or until firming up
7. Poor bison and vegetables evenly on top of eggs
8. Beat 6 more eggs and add over the top
9. Bake at 350 degrees in skillet for 35 minutes
10. Remove, layer with cheese and bake again for 5 minutes
11. Cool and cut into 8 servings like a pizza

I use all organic, local and fresh ingredients. I prefer the bison because it is low in fat, high in protein and iron. Spinach is an excellent source of iron as well. This frittata is a great, quick breakfast if prepared ahead of time, which gives you 8 servings and can serve as an excellent post workout recovery within 30 minutes following a workout.