Paleo, Primal, and Gluten-Free Recipes

Springtime Frittata

Springtime Frittata
Most of my friend’s Facebook pictures have been involving snow. We’ve had some rainy days here is Northern California, but otherwise it’s been sunny and around 50 degrees. But I won’t be a jerk and talk about it too much. The only alarming thing is that it was 45 degrees outside and I felt cold the other day. Cold. At 45 degrees. I’m from Indiana. I was born for the cold. What’s going on with me? I think having lived 7 years in the South and now California have wrecked my ability to tolerate cold. I think I need to go to Tahoe and toughen up…
 
I’m sure all you snow-covered people are all thinking about spring. In honor of that, I’m calling this frittata recipe Springtime Frittata, with cauliflower for the snow and green peas poking through to remind you of grass that’s to come in springtime….Just kidding. This frittata was inspired by a breakfast I had at Elmwood Cafe while visiting friends in Berkeley, CA. Their frittata had cauliflower along with several green veggies. What I really loved about it was the fresh thyme! I had it with a chai latte, which was perfectly spicy. 
 
 
 
But it does look fresh and spring-y doesn’t it?
 
Hopefully you can make it to the grocery store to pick up the ingredients for this one!
 
Springtime Frittata
 
2 tsp avocado oil, or other oil of your choice
1/2 cup sliced green onion
1 1/2 thawed frozen cauliflower florets
1 cup thawed frozen peas
8 eggs, beaten
1/4 tsp salt
1/4 tsp black pepper
1 tsp fresh thyme
1 cup grated sharp white cheddar (can substitute Swiss chese)
 
1. Preheat oven to 350 degrees F.
2. Heat a medium oven-proof skillet over medium heat. Add onion and cook until until softened. Add cauliflower and peas and warm through. 
3. Meanwhile, in a medium bowl, beat the eggs with the salt, pepper, and thyme. Fold in half the cheese. Pour the egg mixture over the vegetables in the pan. Gently stir to distribute the vegetables. 
4. Cook the eggs without stirring for about 5 min or until the edges become solid. Top with remaining cheese.
5. Put the pan in the oven and cook for 15 min or until the center is cooked through. Rest for 5 min before sliding out of the pan onto another plate to cut (or just cut it while it’s still in the pan). 

**optional prep method if you do not have an oven proof skillet: Preheat the oven as in step 1. Cook the vegetables as in step 2. Place in a greased 8×8″-9×9″ pan. Prepare the eggs as in step 3, but pour them over the vegetable mixture in the pan. Top with remaining cheese. Place the pan in the oven and bake 30-35 min or until set in the middle. Rest 5 min before cutting and serving.
 
21 Day Fix containers for 1/4th of the recipe: 1 red, 1 yellow, 1/2 green, 1/2 tsp
 


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