After eating 2 fried eggs on kamut soda bread every morning for more than 4 months I was just so sick of fried eggs I couldn’t bring myself to eat another one. I started looking for different protein breakfasts, and came across some different frittata recipes. Unfortunately they all had cheese and milk in them, so I took the basic components of a frittata and adapted it to be dairy free.
Ingredients:
2 cups baby spinach leaves
2 T spicy cilantro pesto (see Recipe in Sides & Sauces)
1 medium red onion, diced
1 cup potatoes, diced (about 2 small potatoes or 1 large)
1 large clove garlic, minced
8 large eggs
2 Tbsp dairy free milk
Salt and freshly ground pepper to taste
Instructions
1. Preheat oven to 400°F.
2. Boil potatoes in water till tender. Set aside.
3. In a mixing bowl, whisk together eggs and milk, sprinkle with salt and pepper. Set aside.
4. Saute onions and garlic in coconut oil over medium-high heat.
5. Add pesto, and potatoes and cook till warmed through. Add spinach and saute until slightly wilted.
6. Spread out spinach pesto mixture evenly on bottom of an 8×8 glass cake pan. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.
7. Put the whole pan in the oven. Bake for 30-35 minutes, until frittata is puffy and golden. Remove from oven and let cool for several minutes.
8. Cut into quarters to serve. Serves four.
Optional – to make this recipe vegan, replace eggs with vegan liquid Just Egg.
Also Optional – if you eat dairy, add feta and cheddar cheese
Plum Hill 