Zucchini~Carrot~Sausage Frittata

Frittata is one of my favorite quick dishes. You can incorporate pretty much any type of vegetable that is in season and eat this great dish for breakfast or as a main meal accompanied by a salad. You will find a different version of this dish on my blog for which I used kale and asparagus. This time I decided to add some chicken sausage as well. IMG_0958

 

You will need a oven-safe pan, such as a cast-iron skillet, to make this dish.

Serves 4

Ingredients:

  • 2 grated carrots
  • 2 grated zucchinis
  • 1/2 red onion finely cut
  • 2 cloves of garlic, pressed
  • 2 organic, fully cooked chicken sausages, cut into small rounds
  • 8 large eggs
  • 1 tablespoon of low sodium soy sauce, Bragg’s amino liquid, or coconut aminos
  • Dash of tabasco or hot sauce (optional)
  • Fresh marjoram, thyme and oregano, about 1 sprig each (optional), finely cut
  • 1/4 teaspoon salt
  • 1 — 2 tablespoon of olive oil

Preparation:

  1. Heat broilerIMG_0951
  2. Heat olive oil in cast-iron skillet and cook onion and garlic until tender over medium heat, about 5 minutes
  3. Add zucchini, carros, soy sauce, thyme, tabasco,and herbs and cook until tender, over medium heat, about 5 minutes. Add sausage.
  4. In a bowl whisk eggs with 1/2 tsp of salt and pour into skillet wit vegetables and sausage.
  5. Cook until sides are beginning to set, about 2–3 minutes
  6. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on the top, 2–3 minutes.
  7. Serve with Salsa (optional, but I think it tastes fantastic that way!) Enjoy!

Asparagus & Kale Frittata

Try this easy to make, spring-inspired vegetable frittata for dinner or lunch with a salad or for a special Sunday breakfast!IMG_0727 You will need a oven-safe pan, such as a cast-iron skillet, to make this dish.

Serves 4

Ingredients:

  • 1 cup of asparagus finely cut (see pic)IMG_0724
  • 1 cup of kale finely cut
  • 1/2 red onion finely cut
  • 2 cloves of garlic, pressed
  • 8 large eggs
  • 1 tablespoon of low sodium soy sauce, Bragg's amino liquid, or coconut aminos
  • Dash of tabasco or hot sauce (optional)
  • 1 sprig of fresh thyme, leaves only (optional)
  • 1/4 teaspoon salt
  • 1 - 2 tablespoon of olive oil

Preparation:

  1. Heat broiler
  2. Heat olive oil in cast-iron skillet and cook onion and garlic until tender over medium heat, about 5 minutes
  3. Add kale, asparagus, soy sauce, thyme, tabasco, and cook until tender, over medium heat, about 10 minutes. Add very small amount of water  and cover with lid if necessary to avoid burning.
  4. In a bowl whisk eggs with 1/2 tsp of salt and pour into skillet wit vegetables.
  5. Cook until sides are beginning to set, about 2-3 minutes
  6. Transfer skillet to oven and broil until just set in the middle and lightly golden and puffed on the top, 2-3 minutes.
  7. Serve with Salsa (optional, but I think it tastes fantastic that way!) Enjoy!

IMG_0731

 

Easter Eggs Made by Mother Nature (and me)

Beautiful Easter Eggs Made With All Natural Materials

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Growing up in Switzerland I learned how to make these beautiful eggs with Mother Nature's imprint. All you need is patience, dexterity and an hour or two. Make them with your school age children, be prepared for some real beauties, some failures (it takes a bit of practice to get them right) and some eggs that will only have a faint, almost etherial imprint on them.

Ingredients:IMG_0624

  • Yellow and red onion skins (keep them separate)
  • White eggs
  • Twine
  • Leaves and grasses from your garden

Preparation:

  1. Put red skins in one pot with water, yellow ones in another, bring to a boil, simmer for 10 minutes. The red skins will make darker eggs, the yellow skins lighter ones.
  2. Place eggs on a soft surface, put leaf on it (I found that using a bit of egg white helps the leaves stick. Firm leaves do better than soft ones, ivy and fern works really well.
  3. Place leaves close together and carefully wrap them onto the egg with twine. You want to wrap them tightly so the leaves don't come off when IMG_0634you boil the eggs. This it the part that takes patience and dexterity. Don't despair, you will get the hang of it!
  4. Gently place the wrapped eggs into the pot, bring to a boil and boil for 5-10 minutes.IMG_0627

 

Once the eggs are done, you simply remove the twine and leaves. Your masterpieces are finished!

Note: I decided to experiment with another color option, thinking that red beets would stain the eggs pink. Much to my surprise the eggs did not take on any color! The I decided to add turmeric to my yellow onion skins and that ended up giving them a vey nice hue.

I hope you enjoy this "eggsperiments"...send in pics if you make them!IMG_0642