Food Kuel Category Expert: Janet Neustedter
I love breakfast dishes, and frittata is the most simple, fancy way to make breakfast, all in one pan.
There is no limit to the different vegetables that can be put in, just look in your fridge and think of what you have that would be good.
Chop up about 2 cups of veggies to start. Adding onion and garlic is also great flavor enhancement. Saute up the onion, add the vegetable of choice, then the eggs last.
Some people are fussy about too many ingredients in eggs, so start with just mixed greens chopped up. Add some diced ham or cooked bacon chopped up. One of my favorite ways to cook a frittata is with cauliflower rice. Costco has frozen cauliflower rice that is super convenient and can be cooked from the frozen start.
Heat up some butter and add the cauliflower rice and cook until the liquid is released, breaking up pieces as it gets heated up. Add the chopped greens, about 2 cups, and cook for a moment just to wilt. Turn off the skillet and then add 6 eggs whisked with ½ cup milk. I cook dairy free and like the coconut milk, canned and full-fat, in this dish. Pour the egg mixture over the vegetables and then add cheese of choice, just enough to add a little taste, but don’t cover the top with cheese.
Bake, at 400 degrees Fahrenheit, until the frittata is golden and puffy and the center feels firm and springy, about 25 minutes or more.
Serve the frittata with chopped cilantro, avocado and salsa, and some blueberries! You are a breakfast hero – this meal is outstanding as a weeknight dinner as well! The flexibility of vegetables and the 25 to 30-minute bake time makes it an easy last minute meal. I also like this for leftovers. It can be easily used for any meal!
The frittata cousin, the quiche, gets all the press – but I prefer the simple, delicious frittata!
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About the Author:
Janet is a restaurant trained chef, who has always had a healthy cooking interest. After being exposed to the term Functional Medicine, Janet became energized with the connection of food being medicine and food potentially being harmful (in the case of allergies). That connection inspired her to become certified in Functional Medicine Health Coaching. Functional Medicine is about identifying and addressing the root cause of diseases. Food is often a part of that link. People with stomach “issues” may just need a simple adjustment in the food they eat to have less pain. People trying to lose weight can do it without 100 burpees or running marathons. As a certified Functional Medicine coach, she helps clients identify what foods can help meet specific health goals. You can learn more about Janet on her site – Here4You.
