Fresh Sunday Fritatta
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 315.2
- Total Fat: 13.8 g
- Cholesterol: 139.5 mg
- Sodium: 176.6 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 9.2 g
- Protein: 21.0 g
View full nutritional breakdown of Fresh Sunday Fritatta calories by ingredient
Introduction
I usually make this to share with my honey on the weekends. Generally we quarter the whole recipe and eat half in a sitting. Put leftovers in the fridge and it makes great easy lunches. Also this recipe is easy to recreate endlessly. Like pizza you can add and subtract ingredients giving each creation new flavours. For example we don't always use bacon or any meat for that matter. The spinach can be replaced with swiss chard, chopped kale, or even arugula; I like to add sundried tomatoes when I have them, or even blend in some left overs like left over pasta sauce or curry. I like to use zuchinni (summer squash) shredded because it adds a nice firm texture to the fritatta making it especially easy to store and eat at a later date. We sometimes take left overs for lunches even. I didn't use oil in this version because we used bacon but otherwise you would use oil to sautee the ingredients. I usually make this to share with my honey on the weekends. Generally we quarter the whole recipe and eat half in a sitting. Put leftovers in the fridge and it makes great easy lunches. Also this recipe is easy to recreate endlessly. Like pizza you can add and subtract ingredients giving each creation new flavours. For example we don't always use bacon or any meat for that matter. The spinach can be replaced with swiss chard, chopped kale, or even arugula; I like to add sundried tomatoes when I have them, or even blend in some left overs like left over pasta sauce or curry. I like to use zuchinni (summer squash) shredded because it adds a nice firm texture to the fritatta making it especially easy to store and eat at a later date. We sometimes take left overs for lunches even. I didn't use oil in this version because we used bacon but otherwise you would use oil to sautee the ingredients.Number of Servings: 4
Ingredients
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3 large Egg, fresh, whole, raw
3 dash Pepper, black
1.50 cup, chopped Onions, raw
1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet peppers (bell)
0.20 serving Fennel - One Bulb
36 gram(s) Avocado Oil - Chosen Foods - 1 TBSP
7 serving Egg white, large
4 cup, pieces or slices Mushrooms, fresh
3 cup Fresh Kale Greens
1.25 cup Beans, black
2 cup Fresh Zuchinni and/or Squash
Tips
Play around with this recipe to get the flavours you like. I tend to use whatever is available in the refrigerator and experiment a lot with it. Tarragon fresh adds a wonderful fresh flavour to it. This recipe is the most basic version. If you leave out the bacon as I often do make sure to replace the fats with olive oil or your favourite cooking oil.
Directions
Pre-heat oven to 325
In a nine inch cast iron, or other oven safe pan prepare bacon, pre-chopped and fried keeping most of the grease from it. Add chopped onions and garlic on medium low heat and let sautee for a few minutes. Chop fresh mushrooms and add to mix. Shred zuchinni using a cheese grater and add to the pan increasing the heat to medium (stove tops will vary so play around with this.) Add red chili (leave out if you don't like spicy food or replace with jalapeno -no seeds if you want it with pepper flavour but less spicy.) Add spinach and stir in. Grind pepper on the mix. Beat 6 eggs in a bowl and pour over ingredients in pan evenly. Let cook on the stove top for 2 - 3 minutes on medium heat.
Move the pan into the oven to bake at 325 for 25 minutes.
Add cheese topping in the last five minutes if you like. Make sure to log this ingredient separately.
Let set on the stove top after baking for an additional 5 minutes for best results and ease of cutting.
Serve with or without toast or on a small salad. Enjoy!
Serving Size: makes 4 large wedges
In a nine inch cast iron, or other oven safe pan prepare bacon, pre-chopped and fried keeping most of the grease from it. Add chopped onions and garlic on medium low heat and let sautee for a few minutes. Chop fresh mushrooms and add to mix. Shred zuchinni using a cheese grater and add to the pan increasing the heat to medium (stove tops will vary so play around with this.) Add red chili (leave out if you don't like spicy food or replace with jalapeno -no seeds if you want it with pepper flavour but less spicy.) Add spinach and stir in. Grind pepper on the mix. Beat 6 eggs in a bowl and pour over ingredients in pan evenly. Let cook on the stove top for 2 - 3 minutes on medium heat.
Move the pan into the oven to bake at 325 for 25 minutes.
Add cheese topping in the last five minutes if you like. Make sure to log this ingredient separately.
Let set on the stove top after baking for an additional 5 minutes for best results and ease of cutting.
Serve with or without toast or on a small salad. Enjoy!
Serving Size: makes 4 large wedges