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Friday, July 1, 2011

Lotta Frittatas

I've been eating a lot of these lately, and they're all awesome, but it would be pretty obnoxious to do a separate post for each of them, especially because the prep is essentially identical for all omelets/frittatas. But all of these combos are tested and (enthusiastically) approved, and they're super quick--check em out.

Peach & Pecan

-2 eggs

-1/2 peach, diced

-A handful of pecans (2-3 oz), chopped

-Vanilla & cinnamon

-Coconut oil

Carrot & Parsley

(I was surprised that this one turned out as well as it did--the carrots get uber sweet when you cook them down enough.)

-2 eggs

-1 shallot, finely chopped

-1 carrot, shredded

-1 dried chili, chopped (optional)

-A few sprigs of fresh parsley, chopped

-Sea salt & pepper

-Coconut oil

Artichoke & Sun-dried Tomatoes

-2 eggs

-1/2 cup canned artichoke hearts, diced

-4-5 sun-dried tomatoes (the ones I used were marinated in olive oil), chopped

-Feta cheese (optional, but tasty)

-Basil, oregano & pepper

-Coconut oil

Basic instructions: Heat oil in a small pan (I use an 8" non-stick for these occasions) over medium heat. Beat eggs with a little salt/pepper (or vanilla and cinnamon for the first recipe), and set aside. Add veggies (or fruit) and any seasonings to pan,* and saute until they begin to soften. Pour eggs around the perimeter of the pan, and tilt to distribute the eggs through the veggies. Cook until the eggs set.

*For the carrot & parsley recipe, don't saute the parsley with the veg, sprinkle it on top once the eggs are in the pan.

Be sure not to overcrowd your pan with the veggies/fruit, or the eggs won't cook evenly--burned on the bottom and raw on top. Gross.



  1. No prob! I tried your spiced pork chops recipe this week, and it was pretty yummy as well.