Hello, everyone! If you’ve found your way over here from The Paleo Parents, welcome! Even if you didn’t – welcome!
You long timers know the routine. Shove the dog off the sofa and make yourself at home.
While I usually have a good idea of what I’m going to make for dinner, sometimes – usually when Beloved is on the road – I just am not feeling it. I already have enough difficulty cooking for 2 or 3 people (fortunately, both Beloved and I have no problems with leftovers for lunch), but when it’s just me and The Young One, sometimes I’m just at a loss. As a rule, the boy loves my cooking, but he’s one of those
exceedingly lucky people who pretty much view food as fuel, and when asked what he’d like for dinner, 99% of the time I’m going to get a shrug and a big, fat, “I dunno.”
Having said that, his favorite meal is breakfast, so the suggestion of bacon and eggs or a ham and cheese omelet is always a winner. This was the state of affairs earlier this week, so he got the omelet with Applegate Farms Black Forest Ham and a nice raw milk pepper jack cheese, which he devoured…except for the last bite, which he fed to the dog. (How does he do that??) Since I’m still not doing any dairy – for which my sinuses are very, very grateful – and I have to be in the right mood for an omelet anyway, I decided I’d make some sort of frittata and just started grabbing some of the produce in my kitchen that needed to be used.
It didn’t take long to decide how I was going to put it all together, and after I had it in the oven I remember that I have jars and jars and jars of salsa that I’d canned in the summer down in the basement, and that some of the peach salsa would probably be really good with the frittata (I like salsa with egg dishes). I was quite right, and before I knew it, I was sitting down to a lovely light dinner of the frittata and a green salad dressed with a little homemade mayo. It was delicious – the fresh thyme was a great touch, if I do say so myself – and this is low enough in calories that I didn’t feel guilty at all for having two pieces.
I used a Japanese sweet potato for this – I buy mine at our local natural foods market, but you can find them in most Asian markets – but a regular orange sweet potato will work just fine; mine weighed just under a pound. This reheats well, but Japanese sweet potatoes discolor quickly and easily, so the color of the frittata might not be as appetizing he next day, although it will still be delicious (I’m on day 3, and it still tastes good). If you want to add some additional protein to it, diced cooked chicken or turkey would be nice. It’s also scalable, but if you want to add more than 8 eggs – figure one egg per serving – you’ll have to add more vegetables and use a larger skillet.
I have a very nice fresh peach salsa recipe that I posted a couple of years ago, when we first changed our diet, although these days I wouldn’t bother with the honey, which is optional anyway. I realize that for most of us, it’s pretty much the dead of winter and fresh peaches aren’t exactly falling in our laps, so a good quality jarred salsa – of any kind, really – would be fine. And as long as the salsa has no added sugar or preservatives, this dish is Whole30 compliant.
- 2 tablespoons ghee or clarified butter, divided
- 1 small onion, diced
- 1 clove garlic, minced
- 1 large Japanese sweet potato, peeled and shredded
- 1 large carrot, peeled and shredded
- 1 large zucchini, shredded
- 6 large eggs
- 1 tablespoon fresh thyme
- 1/4 teaspoon red pepper flakes, or to taste
- 1 teaspoon kosher sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup peach salsa
- Preheat oven to 350 F. Beat the eggs in a large mixing bowl with the salt, pepper, red pepper flakes and thyme and set aside.
- Heat the ghee in a heavy, 10″ oven-proof skillet over medium heat. Cook the onion until soft and beginning to turn translucent, about 5 minutes. Add the minced garlic and cook for another minute more before adding the shredded sweet potato and carrot. Continue to cook, stirring frequently, for about 5 minutes or until the vegetables are tender-crisp, then stir in the zucchini and remove from the heat.
- Pour the beaten eggs evenly over the vegetable mixture and bake for 30 minutes or until a knife inserted in the center comes out clean. Allow to rest for 5 minutes before cutting into wedges and serving with the salsa.
- Nutrition (per serving): 156 calories, 8.9g total fat, 196.2mg cholesterol, 669mg sodium, 474.1mg potassium, 11.7g carbohydrates, 2.5g fiber, 4.8g sugar, 8.3g protein