A breakfast frittata, and post-tongue debrief.
Afternoon health musketeers!
If you are one of my three remaining followers, clutching at recyclable straws and hoping I’ve moved past my offensive offal-fetish, you’re in luck! Feedback I received after the infamous tongue post has prompted me to reconsider the appeal of graphic, early-morning organ meat. Seems i’m quite alone in my enthusiasm for strange and slimy hunks of dismembered cow. Granted, a few of you squealed with genuine glee at the thought of reinstating tongue as a dinnertime option! Others described it as ‘gross’, ‘confronting’ and ‘so disgusting I almost barfed up my scrambled eggs’. Thanks! Glad it had the desired effect!
To repent, I thought i’d treat you to some more wholesome imagery; complete with non-threatening ingredients, snazzy photographic filters and strategically placed herbal garnishes. Naturopathic fun for the whole family! Free from bloody bovine bits.
Are we back on speaking terms? Frittata is the ultimate make-up gift.
See, I’ve had this dilemma for the past week and a half. My friend and I are being ridiculous and dabbling in a hefty whack of dietary experimentation. (Nothing new about that!) This protocol is pretty exceptional though – you may have heard of it. It’s called the Leptin Reset. I won’t go too far down the hormonal rabbit hole here, but basically it’s a program designed to re-sensitise you to your correct hunger signalling. And involves such delights as Cold Thermogenesis (otherwise known as, plunging yourself recklessly into iced water. And sobbing), not snacking, correcting your sleep/wake cycles and eating an embarrassingly large breakfast. To the tune of 50 grams of protein. And fat. And not being hungry until 6pm.
It’s incredibly efficient to be so stuffed you aren’t compelled to eat for the rest of the day, but reaching that monumental threshold comes at a price. What to cook to keep myself enthused about my giant, buffet breakfast? (Next week I plan to just slop leftovers into a pig’s trough and attack it face first).
This morning, I whipped up a baked-egg frittata, just for something different. And was surprised how well it turned out!
Y’all know I’m an irritating intuitive chef so i’ll merely supply you with guidelines and leave you colour between, outside or over-top-of the lines.
Squeaky clean, green breakfast frittata
Makes 4 servings
- 10 pasture-raised eggs
- 1/2 white onion, sliced into rounds
- diced green vegetables – as many as you fancy. I used broccoli, spinach, zucchini and brussels.
- coconut oil or tallow for cooking & lining the pan
- herbs for flavour – I used italian-style; basil, oregano etc.
- sea salt & pepper
- coriander, to garnish
- 1/2 avocado, to spoon over top.
The general gist:
- Pre-heat your oven to a medium temperature.
- Line a bread pan with baking paper and coconut oil or butter.
- Slow-cook onion on a low heat in a pan with a spoonful of tallow, butter or coconut oil.
- Once translucent and amazing, add other vegetables. Give a quick stir, add a slurp of water and place a lid on to quickly steam.
- Meanwhile, crack and lightly whisk eggs in a bowl.
- Add salt, pepper and dried/fresh herbs.
- Once onion & veggies are tender, add them to the bowl with the eggs, stir and pour into pan.
- Place in the oven for around 25 minutes, or until a knife comes out clean.
- (Optional step: Can sprinkle over sweet paprika and high-quality grated cheese for extra zing!)
- Dump a bunch of torn coriander on top, scoop out some avo, a squeeze of lime and hit of sea salt. Breakfast is served!
Next time you are faced with the grim prospect of poached/boiled/fried eggs for the 5th day running, why not slink out of bed just that little bit earlier to create a simple, morning treat?
Don’t let me dissuade you from your tongue though.
Until next time! Happy Wednesday x