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Breakfast Frittata

1 Tbs. Herbes de Provence Olive Oil
2 shallots, chopped
1 lb. Brussel Sprouts, thinly sliced
1/2 lb. Ham, diced
Salt & Pepper
8 Eggs, beaten
1/4 cup Milk
1 cup Gruyere Cheese
1/4 cup fresh parsley, chopped
Paprika

Preheat Broiler. Mix eggs, salt, pepper, and milk in a blender. Mix well. In an oven-proof skillet, heat olive oil, add shallots and cook 3 minutes. Add brussels sprouts and ham then cook 3-5 minutes tossing together occasionally until lightly browned. Set aside. Add Gruyere to egg mixture. Pour over brussels sprouts. Top with parsley, sprinkle with paprika. Cook about 5 minutes on medium-low. Place skillet in preheated oven and broil for about 3 minutes. Let sit for 5 minutes. Slice into wedges and drizzle with your favorite balsamic reduction.

2 cups cooked brown rice
2 cups cauliflower rice
1 bunch parsley, chopped
1 cucumber, diced
1 bunch scallions, diced
1 tomato, peeled, seeded and diced
1 bunch mint leaves, chopped
1 lime, juiced
1/4 tsp. Big Horn Black Truffle Sea Salt
1/4 tsp. black pepper
2 tbs. Herbes de Provence olive oil
2 tbs. Sicilian Lemon white balsamic vinegar

Toss above ingredients together & enjoy!