Bone Broth Frittata

Bone Broth Frittata recipe made with bone broth created by Bone Brewhouse.

Start things off right on Mother's Day — by spoiling her with a bone broth, bacon, mushroom and sweet potato frittata. Oh, and don’t forget the flowers!

8oz. mushrooms sliced
1 red pepper diced
2 scallions chopped
1 small sweet potato grated
2 strips of uncooked bacon chopped
5 eggs
½ cup Bone Brewhouse Traditional bone broth
1tsp. thyme dried

1. Heat oven to 375. Fry the bacon on high in a 9" cast-iron frying pan. Toss in the sliced mushrooms. Cook about five minutes, stirring periodically.
2. Add the scallions and stir for about a minute. Toss in the red peppers and grated sweet potato. While the sweet potato is cooking, stir periodically. Crack all of the eggs into a big bowl, add the broth and the thyme, and whisk vigorously.
3. Once the grated yam look like it's softening, pour the mixture over everything, do not stir.
4. Cook for about three minutes on the burner before sliding into the stove. Set the timer for 20 minutes and voila! Happy Mother’s Day everyone!

Creamy Carrot Bone Broth Soup

Creamy Carrot Bone Broth Soup recipe made with bone broth created by Bone Brewhouse.

Happy Easter everyone! We hope you are enjoying the day and spending time with family and friends. If you are entertaining this weekend, here’s a simple creamy Carrot Soup recipe to round out your perfect Easter meal. So yummy, we think it’s better than chocolate!

You will need:

  • 3 tablespoons extra virgin olive oil

  • 2 pounds peeled carrots, cut into 1 inch pieces

  • 1 large onion, thinly sliced

  • 2 tablespoons minced garlic

  • 1 sprig of fresh thyme

  • 1 sprig of fresh rosemary

  • 1 tub of Bone Brewhouse Traditional Bone Broth

  • 2 strips precooked bacon

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon hot sauce

Place oil in large pot over medium heat. Add carrots, onions, garlic, thyme and rosemary. Cook for 15 minutes, until carrots are fork tender. Remove herb sprigs and transfer carrots and vegetables to blender. Add bone broth and to puree till smooth. Transfer to large saucepan over medium heat and add bacon strips. Season with salt, pepper and hot sauce. Simmer until ready to serve.