In our rather slow-going-yet-on-going expose into the easy healthy meals we are eating, I present to you my version of a fritatta!
This version is a basic paleo recipe, however, it can be easily zoned by measuring everything out (just make sure it all fits in the pan).
Prep Time: 5-10 minutes depending on how handy you are with a knife.
Cooking Time: 15 minutes-ish
Difficulty: Pretty easy?
- Oven safe fry pan. Ours is a 12 inch stainless steel pan rated for baking up to 450 degrees. If you have cast iron, that stuff is the bees knees, just note that things cook differently (as in fast and with a high thermal inertia = your stuff will keep cooking when removed from heat)!
- 10-12 Eggs
- 3-4 Cups Chopped Broccoli
- 1 Red Pepper
- 1 Cup sliced mushrooms
- 2 Medium Tomatoes
- An oil of your choice for cooking the veggies
Preheat your oven to 400 degrees F.
Next chop/slice/dice your veggies all up and throw them into the frying pan with a little bit of oil. In this case, I let the broccoli and pepper get a head start then I tossed in the tomatoes and mushrooms. I basically try to fill up the pan with veggies – so take the amounts above with a grain of salt.
Beat your eggs all nice and frothy-like.
Once your veggies are cooked up, dump in your beat eggs and give the whole mess a good stir. If you are an aggressive “cook the hell out stuff real fast on high heat” reduce the heat to medium.
Let this cook un-bothered (no stirring/no touch) for about 4 minutes. Long enough for the eggs to set on the bottom and sides. The center will stuff be “loose”.
Transfer the whole frying pan right into your 400 degree oven and cook for 10 minutes or until the egg is fully cooked through.
Remove from the oven, let cool, maybe throw some hot sauce and a few chunks of avocado on top and enjoy!
I like to think that some chopped up fresh basil would have gone quite nicely in this.
Regardless, this is pretty easy, tasty and you will probably have left-overs.