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Spring Frittata

Spring Frittata

We are pleased to welcome guest blogger Christi Flaherty, private chef who also happens to be our Aledo host! She last posted on our page with her delicious Paleo Sausage Balls that have been a HUGE hit in our household. Learn more about Christi in her bio at the bottom of this post.

 

Eggs are a common food all over the world, It just so happens that in most other places besides the United States and Great Britain, they are served at other meals.  Think Tortilla (the one with potatoes and onions not flour)  in Spain, omelets and soufflés in France, eggs scrambled and stir-fried into rice in Thailand or as we are featuring today, Frittata, common in Italy.  We tend towards living more like Europeans in most other areas of life, but when it comes to Les Oeuf, I lean more American and we still tend to eat eggs for breakfast.

Eggs ARE one of nature's perfect foods, though, and one of the quickest forms of protein you can make for any meal, even a quick snack (yup…a stash of boiled eggs can be a life saver.)

They also happen to be very budget friendly. They are already one of the least expensive proteins you can buy, but when you are spending a good part of your budget on good, clean food, you want to use every last bit of everything you buy, right?

This recipe is just such a vehicle for sustainable eating. Clean out your fridge, saute the resulting cache of ingredients, add whisked eggs, let them cook through, top off with some raw milk cheese (if you eat dairy). All you need for a complete meal is a little fruit, a small side salad and a grain free muffin or bread.

I first started making this frittata because I got a weekly veggie box. I lived in Northern California at the time where the rainy season pushes summer veggies off until well into July so we ended up getting tons of greens, spring onions, and asparagus. I realized early on that eggs were a great way to get veggies into my kids first thing in the morning so on a morning when my boys had a weekend breakfast sweet treat in mind they knew they would need to have a healthy “first breakfast”. A frittata was the solution for both of our needs; it would give them a healthy pre-treat breakfast and it would give me a chance to use up lots of veggies. Their one caveat…MUST HAVE BACON. No problem! Breakfast was as good as done.

Now frittata is a household staple and a road-trip wonder. “How could that be”; you may be murmuring to yourself. Simple. Divide the ingredients between muffin cups, bake at 350 degrees and make portable frittatas. Or chill the whole frittata as published below and cut after it is cold to take along with you. Cold frittata is a very common picnic food in Italy.

This recipe is so user-friendly that you can use whatever comes in your Rock produce share and you can certainly skip the bacon or use a little sausage (or some of that fabulous Sausage on a Stick you may have leftover if you have ANY!) If you don’t do dairy, of course skip the cheese, but if you do, sprinkle it on after removing from the oven just so you retain the enzymes.

 

Spring Frittata

If you're reading this in any season other than spring, or if the Rock share didn’t come with these veggies, don't go out and buy anything.  Use two cups of whatever veggies are residing in your veggie drawer at the moment. If zucchini or yellow squash is in your mix of veggies, slice it first then salt a bit and let sit in a strainer. Squeeze with a towel to remove excess water that will drain off.

 

Ingredients:

7 eggs, whisked well (if using duck eggs, use only 4-5 depending on size.*)

1 teaspoon Himalayan Pink salt

½ teaspoon pepper 4 slices bacon, cut into ½” pieces

5 asparagus spears, tough ends discarded and thinly sliced on the diagonal

1 spring bulb onion (or 2 green onions), bulb chopped and greens thinly sliced

1-2 large chard or kale leaves, thinly sliced (AKA chiffonade)

2 oz Full Quiver cheddar, Monterey Jack or Feta or LeeLaine Chevre, optional

 

Meal-makers

Fruit or a simply dressed salad of mixed greens with oil & vinegar or lemon juice, Unrefined Bakery bread or muffin, or Simple Mills Banana Muffins.

  1. Whisk the eggs with the salt and pepper. Set aside.
  2. In a hot skillet, cook the bacon pieces until they are crispy. Drain off all but two tablespoons of the bacon fat (and save of course!)
  3. Saute all the veggies in the remaining bacon fat until slightly softened.  Add the eggs and begin to stir until the eggs begin to form small curds.
  4. Note:  In a traditional frittata, you would simply slide it into the oven at this point and let it bake or cook it on one side without stirring then do the precarious act of sliding to a plate then flipping it back into the pan. This particular Sunday to feed my starving family quickly, I did the following instead: Once the eggs are mostly cooked through with only a little liquid still remaining, spread them evenly to cover bottom of skillet and cover with a baking sheet or the appropriate lid for your skillet. Let cook over medium low heat until the top is set.
  5. Remove from heat and sprinkle (or dollop if using chevre) with cheese.
  6. Cut into wedges and serve.

*The official recommendation is two duck eggs for every three chicken eggs.

 

Christi Flaherty is a private chef and creator of Tablavie, a website dedicated to a lifestyle of eating real food and living simply. To have paleo recipes sent to your inbox regularly (And receive a FREE e-book), visit Tablavie.com and sign up in the box on the right that says “email address” and click subscribe button. 

 

Copyright 2017 Christi Flaherty, TablaVie.com


 

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