TANYA’S
AND LORI’S HOLIDAY BREAKFAST FRITATA by CHEF DAN:
Serves
4
INGREDIENTS:
5
eggs
5
egg whites
1
tablespoon coconut oil, softened
1
tablespoon olive oil
4
tablespoons almond milk
2
shallots, finely chopped
1/4-cup
sun-dried tomatoes, oil drained and finely chopped
1
roasted red bell pepper, finely chopped
1
cup peas
1/2-tespoon
EACH garlic powder, turmeric and smoked paprika
4
tablespoons crumbled goat cheese
Sea
salt and freshly ground black pepper to taste
6
tablespoons fresh basil, torn, divided
TOPPINGS:
Sliced
avocado, and fresh basil
DIRECTIONS:
(preheat oven to 325 F)
1.
Coat
a baking dish with coconut oil.
2.
In
a skillet add olive oil over medium-heat and when sizzling.
3.
Add
shallot and sauteed or 4 minutes.
4.
Stir
in sun-dried tomatoes and roasted red peppers.
5.
Saute
for 3-4 minutes, turn off heat and set-aside.
6.
In
a bowl whisk, together the eggs, egg whites and almond milk with garlic powder,
basil, salt and pepper.
7.
Add
sun-dried mixture and peas and next 6 ingredients and some basil.
8.
Transfer
batter to the prepared baking dish.
9.
Use
a spatula to spread out the batter to ensure everything is distributed evenly.
10.
Bake
for 25 minutes, or until edges are golden brown and center is set.
11.
Remove
from oven and cool 10 minutes.
12.
Slice
into 4 portions and serve.
13.
Top
with avocado and basil.
ENJOY
DAN: HEART AND SOUL IN THE KITCHEN!!
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