Happy to Color Outside the Lines!

Posts tagged ‘egg recipes’

Bacon, Potato & Arugula Frittata

Typically when I make a frittata, I stick to my standard combination. Potato, spinach and cheese.

However, when I saw that my fave farm had arugula at last week’s farmer’s market, I had an idea.

Initially, I just figured I would sub the spinach for arugula, but figured I had better consult my friend Brigitte over at 365 Days of Radical Self Transformation and ask what she thought. She’s an amazing chef, and I knew she’d have the right advice for me.

She told me to add bacon.

Now that’s a real friend.

She also suggested tomato, which sounds amazing, but I knew no one in my family would eat it. If you don’t have the “Eww That’s Gross” crew at your house, add the tomato. B knows what she’s talking about.

One pan, little prep, 20 minutes, tons of flavor. Can’t beat that!

Start with your ingredients:

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4-6 small red potatoes, sliced very thin. I used Irish Reds from my CSA box. They sort of define what a potato should taste like for me. Mine were the size of a golf ball, roughly. If yours are larger, use 3-4 potatoes.

6 organic eggs, beaten with 1/3 cup whole milk or half and half

1/2 cup cheese of your choice. I used mozz because its what I had. Something sharp would have been nicer.

2 strips of [preferably nitrate free, uncured] bacon, chopped

About 1/2 cups arugula, chopped coarsely

2-3 tbsp refined coconut oil

Salt, pepper, and garlic powder to taste

In a skillet (or fancy frittata pan if you have one), *almost* cook the bacon. Once the bacon is almost completely cooked, add the oil and  the potatoes. Sautee for a minute or two, then top with a lid and leave for about ten minutes, stirring occasionally, until tender. If you overcook the bacon before adding potatoes, it will burn at this point. Cook until just about done…it will crisp up with the potatoes.

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Once potatoes are tender, add your arugula. Toss until wilted:

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Now, add your egg and milk (or half and half) mixture and sprinkle with cheese:

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Top with a lid, and cook for 8-10 minutes over loooow heat until the egg sets up.

Serve warm with toast, fresh fruit, coffee, or whatever you like!

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I love this meal because while it’s typically a breakfast food, it makes and AMAZING dinner too. Being that I am restricting potatoes as much as my will power lets me right now, this tasted like a real treat to me. Potatoes AND bacon? In the same dish? Yeah, that was workin’ for me.

Add in the spicy arugula and creamy cheese and I was in heaven. So, so delicious.

I noticed that my CSA is starting to offer more greens  this week (helloooo fallll!!) and I’m going to have to experiment with those as well.

The “Eww That’s Gross” crew will just have to deal. 😉

 

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Huevos Rancheros Con Aguacate

I love eggs. Usually. Right now, I am pretty tired of eggs, but in an effort to boost my protein intake, I am trying to find new ways to eat them.

On Sunday, I made two attempts at egg preparation, using my CSA box as inspiration.

One peek into my fruit bowl was all it took to spark an idea for breakfast dish #1.

I spy….avocados. Yessss!

avocado

The cutest, tiniest avocados ever, by the way. They are called “Mexicali” Avocados, and they are divine. Bonus? The skin is edible should you choose to eat it. No peeling!

Once I spotted the avocado, I had another thought. Last week, I made (and canned) some salsa. Super simple salsa too. Tomatoes, onions, peppers, squeeze of lemon and pinch of salt. The end.

Very similar to the recipe here, but without the cilantro, and it was cooked (because I was canning it.)

Then I thought, “It’s Sunday…I can eat a corn tortilla!” (Sunday’s are my “day off” from dietary restrictions.)

I knew what I had to do. Huevos Rancheros Con Aguacate (Rancher’s Eggs with Avocado.) Or, Fried eggs on a tortilla with red sauce and avocado on top.

It was SO easy guys. Even if you don’t have salsa just lying around, it is SO easy to make.( <—- click there!)

P.S. get your tomatoes now and fill up the freezer or pantry with salsa for later. You won’t be sorry!

I started off by cracking two eggs into a little egg pan over med heat, coated in butter. Once the whites started to solidify a bit, I sprinkled a small lid with water, and topped the pan with it, turning heat to low. This essentially steams the top of the eggs so you don’t have to flip them. If you prefer to flip, go for it, but I find that breaking a yolk while flipping makes me want to break someone’s face, so I do what I have to do to avoid that.

While the eggs are cooking, Fry up a corn tortilla in a little refined coconut oil. You don’t want it crispy, just a little toasty yet still pliable. Drain the oil, then set on your plate.

Once the whites are done, but  yolks are still a bit runny, slide the eggs onto the tortilla.

Take some of your salsa, and heat it up a bit in the egg pan (save the dishes!)

Top the eggs with warm salsa.

Last? Top with slices of fresh avocado and a sprinkling of sea salt.

This would have been so yummy with sauteed nopales on the side!

YUM.

huevos rancheros

If I *really* wanted to cheat, this would have been heavenly with refried beans. In fact, it begged for them. If I’d had any in the pantry or cooked up, they would have been on that plate. So good.

Step outside the box guys. Keep your meals interesting and delicious. “Eating healthy” doesn’t have to mean “lacking flavor”. Gone are the day of stale rice cakes and crappy peanut butter.

Eat good quality, fresh, healthy foods that make your body and taste buds happy.

You really can have your cake and eat it too. 😉

 

 

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