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SPANISH FRITATTA

Check out this article on hormones here.

Why this recipe for hormones?

  1. nutrient dense egg yolks
  2. quality protein from eggs
  3. quality fat from coconut milk, coconut milk or olive oil
  4. antioxidants and fiber from vegetables
  5. low carb content provides stable blood sugars
  6. using cast iron or stainless steel pan instead of teflon coated pans prevents toxic exposure from chemicals

Spanish Fritatta [printfriendly]

Serves 4-6

Ingredients

  • 12 large organic eggs
  • ½ cup full fat coconut milk or unsweetened almond milk
  • ½ teaspoon sea salt, or more to taste
  • 2 tablespoons coconut oil or extra-virgin olive oil
  • 1 small red onion, finely chopped
  • ½ cup sautéed mushrooms or your favorite vegetable
  • 1 cup spinach or arugula

Directions

Preheat oven 375 degrees

  1. Whisk the eggs and coconut milk with 2 pinches of salt. Set aside.
  2. Prepare pan with coconut oil and medium-high heat and sauté onions until translucent, about 3 minutes. Add mushroom or favorite vegetable and sauté until soft. Toss in spinach and fold into veggie mixture just until wilted. Remove vegetables from pan; set aside.
  3. Turn down the heat to low, adding a little more coconut oil if needed. Using the same skillet, add the eggs, shaking to distribute the mixture evenly. Cook over medium-low heat for 5 minutes using a spatula to spread the eggs from the edges to the center until the edges are no longer runny. Arrange the vegetable mixture over the top evenly.
  4. Transfer to the oven and cook for 5-10 minutes until set and slightly browned. Remove from oven. Be careful of the hot handle!

Serve with sliced avocado and salsa

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