Veg-Tastic Frittata

Veg-Tastic Frittata

One of my wonderful girlfriends and I try to make a girls trip to the beach at least once a year.  Doesn’t always happen, but it’s awesome when it does.  Rachel is an amazing cook and we have so much fun in the kitchen.  She can plate food and turn it into art, beautiful to look at and super tasty to enjoy!  For this frittata, we used all sorts of produce we brought with us from our organic home gardens.  Between the 2 of us, we had all sorts of different options.  From 10 different kinds of peppers, radiant radishes, gorgeous greens, lush lettuces, beautiful & bountiful tomatoes, to herbs galore… and everything in between.  It’s like being in Fresh Organic Culinary Heaven.  A fabulous week with a fabulous person!  

saute ve

Quick Sauté of Vegs in Organic Coconut Oil, S&P

Preheat Oven 350. Simply sauté all the fresh ingredients in an oven safe pan over Med in 2 T Organic Coconut Oil.  Season with salt and pepper.

Veggie Mixture:

We used about a cup of Kale, handful of various peppers, onion, tomato, all sliced.  Cook 2-3 Mins.

Add Minced Garlic.  Cook 1 Min more.

Pour in Egg Mixture over the Kale and Veggies and spread evenly.  Cook about 3-5 Mins on stove.  Gently Scrape/Push the sides of the pan down and redistribute towards the middle.  Do this a few times. You can even lift the egg mixture off the bottom of the pan so it doesn’t burn.  It will start to “set”.  At this point, sprinkle with cheese if using, and pop it into the oven.  It will ‘puff up’ a bit (this is normal…it will deflate and sink when it cools)  It is done when it won’t jiggle in the middle and is completely set.  Should take  30-45 mins depending on size of pan.

Egg Mixture:

6-1o Organic Eggs (or 4 whole eggs + 1 cup egg whites)

1/2 to 1 cup Coconut Milk (or any milk you desire)

1 T Organic Parsley, 2 T Chives (or any herbs you desire)

1-2 T Hot Sauce (more, less, or none to taste)

Salt & Pepper

Whisk to Combine

*You change the amount for the size of the pan you are cooking in.  We used a 12″ skillet.  If you use 10″-12″ you want to use 8- 10 eggs and 1 cup milk and bake 45 mins.  If you are making a smaller frittata, 6″-8″ skillet, you want to use about 6 eggs and 1/2 cup milk and bake 30 mins.

egg muxture

Breakfast is Served!

This is SUCH an easy recipe to change up with fresh ingredients that you need to use.

Change the Kale to Chard.

Use a different Onion….Leeks or Shallots.

HERB CHANGE…always simple.  Use whatever you have fresh and organic on hand! From Thyme to Sage to Chives to Parsley….it doesn’t matter.  They will all be delish.  Dill is tasty, too!  Marjoram is magnificient!!!

Change your Milk.  You can use cow, coconut, rice, almond.  Whatever your dietary restrictions require.

Throw in a habanero!!! Spice it up!

Have leftover potatoes to use??…they are GREAT in frittatas.

Feeling Italian or have leftover pasta noodles (spaghetti, etc).  Throw them in….sounds weird, but it is AMAZING!!!  Don’t forget the fresh Parmesan Cheese!

Bloody Mary with House-Made Pickled Garnish

Bloody Mary with Olives, Celery, Pickled Green Beans & TONS of Horseradish is a excellent accompinament!

Thanks Rach!  You are the best friend to me that I could ever hope for, and such an inspiration!  I am grateful to have you in my life everyday!  I Love You!!!!  To many, Many, MANY more girl beach trips!!!! xoxox Kari