Breakfast Frittata

in

Frittatas are morning crowd pleasers, whether it’s my family around the breakfast table or a gathering of friends for a festive holiday brunch. An array of colorful vegetables and lively spices are a feast for the eyes and the palate. 

This recipe yields 6 servings

INGREDIENTS

  • 1 bell pepper (any color), chopped
  • 1 small zucchini, chopped
  • 3 teaspoons olive oil, divided
  • 1 teaspoon sea salt, divided in half
  • ½ teaspoon black pepper, divided in half
  • 4 eggs
  • 1 tablespoon filtered water
  • 1 teaspoon herbes de Provence
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ cup chopped leek leaves
  • ½ cup baby spinach
  • 2 plum or Roma tomatoes, sliced
  • 1 tablespoon freshly chopped basil
  • 1 bell pepper (any color), chopped
  • 1 small zucchini, chopped
  • 3 teaspoons olive oil, divided
  • 1 teaspoon sea salt, divided in half
  • ½ teaspoon black pepper, divided in half
  • 4 eggs
  • 1 tablespoon filtered water
  • 1 teaspoon herbes de Provence
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ cup chopped leek leaves
  • ½ cup baby spinach
  • 2 plum or Roma tomatoes, sliced
  • 1 tablespoon freshly chopped basil

Directions

  1. Preheat oven to 350 degrees Fahrenheit / 175 degrees Celsius.

  2. Place bell pepper and zucchini on a baking sheet and toss with olive oil, sea salt, and black pepper. Bake for 15 minutes.

  3. Meanwhile, using a whisk or a fork, beat 4 eggs in a large bowl with water. Add herbes de Provence, thyme, oregano, and remaining sea salt and pepper. 

  4. Heat 2 teaspoons olive oil in an oven-safe skillet over medium heat. Add leeks and spinach. Cook for approximately 5 minutes or until the vegetables begin to wilt.   

  5. Add roasted pepper and zucchini to the pan. 

  6. Pour egg mixture on top of vegetables and cook for 2-3 minutes over medium heat.  Do not scramble, just let them set.

  7. Place round slices of tomatoes and basil on top of egg mixture and transfer to the oven.

  8. Bake 20-30 minutes. Eggs should be set, not runny. 

  9. Serve warm.  

Tips

**You can add whatever vegetables you like to this dish. The method is the same. I suggest roasting vegetables before adding to the frittata as we did with the pepper and zucchini; it makes them more flavorful. 

**I cooked this frittata in a 10-inch cast-iron skillet. For a larger crowd, you can use a bigger skillet and double it. 

IMG_9431.jpg
IMG_9443.jpg
 

Breakfast Hash

in

Some mornings call for something hearty and satisfying for breakfast — this hash is just that dish. This lineup lends itself well to a variety of vegetables, and the addition of bacon and eggs rounds out the recipe to create a tried-and-true crowd-pleaser to start the day. 

This recipe yields 4 servings

INGREDIENTS

  • 5 strips bacon, finely chopped
  • 3 leeks (green part of leaf sheaths), diced
  • 1 red or orange bell pepper, diced
  • 1 tablespoon high heat olive oil or bacon grease for sautéing
  • 1 potato, diced
  • 4 eggs
  • 5 strips bacon, finely chopped
  • 3 leeks (green part of leaf sheaths), diced
  • 1 red or orange bell pepper, diced
  • 1 tablespoon high heat olive oil or bacon grease for sautéing
  • 1 potato, diced
  • 4 eggs

Directions

  1. Cook bacon at 400 degrees Fahrenheit / 200 degrees Celsius for 15 minutes. Let cool, then chop into bits.

  2. Sauté leeks and red peppers with olive oil on high heat.

  3. When the leeks begin to soften, add potato to the pan and cook until done.

  4. Sprinkle bacon bits on top of mixture.

  5. Serve with a poached or sunny-side-up egg on top. 

Tips

**You can use any vegetables you may have on hand; experiment to find your family’s favorite.
**Please note that potatoes are not SIBO-compliant. If you’re following this protocol, you can still  make this recipe without them.

IMG_6519.jpg
IMG_6534.jpg