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Clean Eating Blog

Summer Breakfast

Posted on August 4, 2016 at 7:25 PM

Summer Breakfast - Vegetable Frittata with Simple Side Salad and Balsamic Vinaigrette

Dairy-free, gluten-free


Learning to combine complimentary flavors without using a recipe is my key to healthy eating. It's easy to go to the garden or farmers market and use what is fresh as my inspiration. For this breakfast the ingredients I had on hand were:


SIMPLE SIDE SALAD

Organic Arugula

Organic Nectarines

Organic Grape Tomatoes

Balsamic Vinaigrette (homemade, recipe below)


YES! The nectarines tasted wonderful with the tomatoes! I tried this combination on a whim and because the nectarines were fresh, sweet and perfectly ripe they paired very well with the rest of the ingredients.


FRITTATA

Organic Eggs

Organic Shallots

Organic Mixed Spicy Greens

Whole Artichoke Hearts in Water

Organic Coconut Oil


In a small size bowl, using a whisk, blend together egg (and optional Parmesan, feta, goat cheese or cheddar cheese), pepper, and salt. In a seasoned iron skillet—my preference—over medium heat, melt enough coconut oil to cover bottom of pan but not float extra oil. Add vegetables (and meat if using) and sauté for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula.


Some chefs say to cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. HOWEVER, I do not find this necessary. I cover the vegetables evenly with eggs and place directly into the oven. Sprinkle with fresh parsley or fresh basil or your favorite dried herb mixture.


Bake at 350 degrees for 3 to 5 minutes, until lightly browned and fluffy. Remove pan from oven and serve immediately with a side salad and fresh fruit.


BALSAMIC VINAIGRETTE

1/4 cup balsamic vinegar

1 Tablespoon honey (raw and local is best)

1 teaspoon Dijon mustard

1 garlic clove, minced (I use a Microplane to finely grate garlic)

1/2 teaspoon sea salt (I use Maldon Sea Salt Flakes because it is delicious!)

freshly ground pepper, to taste

1/2 cup good quality extra-virgin olive oil

1/2 shallot, finely chopped

4 to 5 shakes of Bragg's 24 Seasoning


Directions:

Mix ingredients together in a small jar. Cover and shake well. Taste and adjust seasoning, if necessary.


Store in the refrigerator for up to 7-10 days. Since olive oil congeals when cold, be sure to take dressing out of the refrigerator 20 minutes before you need it and shake before using. I often place the jar in a cup of hot water to speed the process.

Categories: Recipes, Breakfast, Good Food Fast