Thursday, April 23, 2009
Primal Breakfast: Frittata
No this isn't quiche, this is Frittata. It was an egg day, and instead of the usual fried or scrambled ensamble, I made Frittata. This is deceptively easy, and delicious to boot, and a very good meal to take with you. I used a small 8 inch cast iron for my individual appetite, but you may use a bigger pan if you have more mouths to feed.
Choose your selection of veggies and meat if desired. Sliced mushrooms, onions, spinach, tomatoes, green chiles, fennel bulb etc. I had a leek, fennel, spinach and wild olive frittata...here's your chance to get creative with your flavors...basil and tomato w garlic and olives, green chiles and chorizo, bacon, broccoli and red onion. You choose your favorites!
1/2 fennel bulb
1 leek (white part)
2 c chopped spinach
a sprinkle of wild olives.
2 tbsp butter
salt and pepper to taste
1 tbsp sage leaf
Sautee your veggies in butter with salt and pepper. If you are using a meat, you may want to cook this first, then add the veggies to the pan to soften. Preheat your oven to 350 at this point ( and make sure you are using a oven safe pan. If not, you can transfer the veggies to a pie dish after they are cooked)
Sprinkle your veggies with spices (salt, pepper, sage) and cheese if you use it.
6-7 eggs, beaten (for an 8 inch pan, more if your pan is wider)
Beat your eggs well, and pour evenly over the veggies/meat/cheese mixture in the pan. Do not stir. Just put the pan in the nice hot oven, and bake uncovered for 15-20 min, until the middle is firm, and the top just beginning to turn golden.
Serve warm, in quarters. Add a bowl of blueberries, and a green salad or sauteed veggies ( extra from your sautee pan?)
This is relatively easy, but does take some time in the oven, but can easily be whipped up, and put to bake while you shower or tend to other morning chores. Once cool , it can easily be taken with you for lunch or as a snack. I like mine cold as well as warm, but you can warm it up again if you like.