“The beauty of a frittata is that it can be made from any ingredient in your refrigerator”…Harrison Ford, Morning Glory
Hello and Happy Labor Day! Hope you enjoyed the last weekend of summer. Mine was nice and relaxing with some yoga, a trip to the spa and time to catch up on some reading. It also included a lovely impromptu brunch with my mom and grandmother yesterday since I have been visiting for the weekend.
Menu items included a little bit of bubbly as shown below.
I had decided to whip up a frittata as my mom attended to some almond flour muffins with a recipe courtesy of Elana’s Pantry.
In case you had wondered the word “frittata” is Italian and the translation is literally egg cake. There are a lot of articles on the web about how to perfect your technique, but I think using the ingredients of your choosing is the best and most straightforward advice. As the movie legend, Harrison Ford, states in the movie, Morning Glory, you can really make a frittata out of any ingredients you like and hold the creation together with eggs. So this is the “Morning Glory” frittata I decided to bake:
- 2 Tablespoons Extra Virgin Coconut Oil (for cooking)
Heat the oven to 375 degrees to prepare it for baking the frittata. Wash and chop all of the vegetables in preparation to sautee them on the stove. They will bake more easily if they are already somewhat soft.
After all of the vegetables are ready heat the coconut oil in a frying pan on the stove over medium heat and add your items. Add your spices to the mixture on the pan.
In the mean time, wash your eggs and break them into a bowl so you can whisk them. Once the veggies are done, remove them from the heated stove and add them to your egg mixture along with the shredded Kerrygold cheese. Kerrygold cheese is my brand of choice since it is one of the few that contain milk from grass-fed cows. Also, I read terrible things about pre-shredded cheese you buy in a bag after reading Rich Food Poor Food. I now use a grater and use cheese from a block. The pre-shredded cheese contains all types of preservatives and chemicals to maintain it’s “freshness” and texture. So I recommend taking a pass on that one.
The frittata is then ready to go in the oven. I added the mixture to a pie baking pan that was greased with Kerrygold butter for a little extra flavor.
Bake the frittata for approximately 30 minutes or when a knife or toothpick can be dipped in and comes out clean. All ovens are different so the baking time can vary slightly.
And then you have a lovely brunch to enjoy…
As you can see this is a relatively healthy menu for a brunch. I do not often drink during the day, but I will have indulge for a holiday or special occasion. Sides of sliced avocado, Kerrygold butter and jam sweetened with fruit juice rounded out the meal.
Question of the Day: What are your favorite brunch foods?