Monday, August 17, 2009


We had my parents, my sister, her husband, and their three adorable kids over for brunch yesterday. I love not being the only one with dietary restrictions - like me, my sister and nephew both have celiac disease, in addition to multiple food sensitivities. We had a lovely meal with two kinds of sausage, a beautiful bowl of fresh fruit, my coconut flour pancakes, waffles courtesy of The Cravings Place (they are unsweetened!), and this yummy frittata:

Ingredients (serves 8):
  • 5 strips of bacon
  • 2 C of veggies (in this one, we used onion, eggplant, zucchini, and yellow peppers)
  • 3/4 C diced cooked potato
  • Salt & pepper
  • 12 eggs, beaten
  • 1 C sharp cheddar cheese shredded or cubed (optional)
  1. In a large skillet, cook bacon over med-high heat. Remove bacon and drain off most of the fat.
  2. Saute veggies until somewhat soft (I always do onions first, then peppers, then softer veggies).
  3. Add cooked potato and add crumbled bacon back in.
  4. Season with salt and pepper.
  5. Pour beaten eggs all over.
  6. Sprinkle cheese on top.
  7. When eggs begin to set around the edges, transfer to 350 degree oven for 10 minutes or until eggs are set and cheese has melted.
As always, a few notes:
  • Frittatas are very versatile - you can substitute any veggies, take the bacon out, and/or omit the cheese. Spinach goes very well!
  • It was hot yesterday, so we did the whole thing on our grill and just covered the top with foil to get the eggs to set in step 7.
  • Add some fresh herbs on top in step 6.
  • This is a great, cheap dinner alternative! We have them a few times per month for dinner, and just do 4 or 5 eggs, less filling, and use a small omelet pan.

1 comment:

  1. I have one minor recipe correction: I only used about 4oz of cheese, not the entire 8 oz. bar.