Broccoli & Pepper Jack Frittata

Broccoli & Pepper Jack Frittata

Frittatas are the answer. As long as you have eggs, frittatas will solve your problems. All you have to do is trust in the way of the frittata.

When I want to feed a crowd, I make a frittata. When I want to use up all of the almost-at-the-end-of-their-life veggies in the fridge, I make a frittata. When I am feeling extra organized and want to make a breakfast we can eat all week, I make a frittata. 

Heck, when the fridge is looking really bleak and I have to get dinner on the table, what is always there as a fall back? Good old frittata. 

Broccoli & Pepper Jack Frittata

That's why it's no surprise that three frittata recipes ended up in my first eBook, Foraged Breakfast (which you can get here!!!), this being one of them. I make a frittata at least once a week, because you really can just put whatever you have on hand in a pan and fill in the cracks with egg. 

This particular frittata calls for broccoli, a bit of bell pepper, potatoes, and pepper jack cheese (plenty of pepper jack!). It's simple, but it's killer. It's the kind of frittata I would serve to guests (I use fresh veggies for the guests, of course ... not those wilting veggies I mentioned earlier, of course! 😝) 

And you know me, impatient as always: frittata comes together quickly, too!

Broccoli & Pepper Jack Frittata

Broccoli & Pepper Jack Frittata

Published September 19, 2017 by
   |     Print This Recipe

Serves: 9   |    Total Time: 50 minutes



Ingredients:

  • 1 head broccoli, cut into florets  
  • 1 medium Yukon Gold potato  
  • 1 red bell pepper  
  • 1/4 white onion  
  • 1 teaspoon minced garlic  
  • 6 eggs  
  • 1/4 cup milk of choice  
  • 1/4 teaspoon black pepper  
  • 1/4 teaspoon salt  
  • 2 tablespoons coconut oil  
  • 3/4 cup shredded pepper jack

Directions:

  1. Preheat oven to 375°F. Grease a 9-inch square baking dish with 1 tablespoon coconut oil. Set aside.
  2. Dice the potato into bite-sized cubes, chop the broccoli into bite sized pieces, and dice the onion and bell pepper.
  3. Heat remaining tablespoon coconut oil over medium heat in a large skillet. Once the oil is hot, add potatoes, broccoli, onion, bell pepper, and garlic to the pan. Cook, stirring occasionally, until the potatoes are tender. The onion should be softened. Scrape veggies into the prepared baking dish.
  4. Sprinkle ½ cup cheese over vegetables.
  5. In a mixing bowl, whisk together eggs, milk of choice, black pepper and salt. Pour over vegetable mixture. Place in oven, bake for 20 minutes. Sprinkle remaining cheese over top, and bake for 5 minutes more. Remove from oven. Eggs should be set. Allow to cool 10 minutes before slicing and serving.

Want more recipes like this one? You can order Foraged Breakfast for instant download! 

Foraged Breakfast - a collection of whole food breakfast recipes

It's Here! The First Foraged Dish eCookbook is Ready!

Foraged Breakfast - A Collection of Real Food Breakfast Recipes

Today is a big day! Today, I get to announce that the eCookbook I've been working on for months is HERE! I am over the moon about it. Here are the details!

It's finally here! Order Foraged Breakfast, the first Foraged Dish eCookbook, for Amazon Kindle Fire®, Apple iPad® or iPhone®, Android devices, and Mac or PC computers for just $2.99. Just click below! 

Inspiration

No more than seven cookbooks sit on my bookshelf. It's a sad showing to say the least. But there's a reason. To me, cookbooks are best when they are still fresh and unexplored: yet to be cracked, a cookbook is a jackpot of inspiration. The images are sure to spark 100 ideas, or more. Their pages are a pile of potential. My favorite cookbooks to flip through are picture heavy: if there is no full-page image for that recipe, I can't bring myself to care. One of my favorite time killers is to sit down in the middle of the cookbook isle of the bookstore and just absorb all of the pictures.

Perhaps this is why I always told myself I wasn't going to write cookbook. But I just hadn't found my groove. Hadn't found my own expression of what a cookbook could be! 

In helping me with final designs for the Foraged Breakfast eCookbook, my friend joked with me that it was really a picture book. Of course it is, I compiled it after all! And never would I purchase a cookbook that wasn't at least half images. 

Spinach & Onion Frittata for Two - page 16 of Foraged Breakfast

Spinach & Onion Frittata for Two - page 16 of Foraged Breakfast

About Foraged Breakfast

The breakfasts in this book are real.

Real Ingredients: The recipes in this cookbook are all grain-free. Opting for flours that are nutrient dense, like almond flour, these recipes will keep you full and fueled. They use bright and fresh produce whenever possible.

Recipes for Real Life: You have 10 minutes to put breakfast together. You have places to be. We all want to eat a good breakfast every day, but it just gets pushed aside sometimes. Many of these recipes come together in 10 or 15 minutes, so you can eat well any day of the week. Others can be made once a week and enjoyed for the next seven days. And then of course, there are recipes for the days you want to take a little bit of extra time, too. 

Foraged Breakfast has recipes for everyone. If you are a foodie that cares about what you eat, this cookbook is for you. If you just love trying new things, there's plenty here for you! All gluten-free and mostly paleo, these recipes are perfect for sharing with a crowd of people, too.

Grain-Free Dutch Baby Pancakes - page 48 of Foraged Breakfast

Grain-Free Dutch Baby Pancakes - page 48 of Foraged Breakfast

Download the Foraged Breakfast cookbook to see all the recipes. The eBook is optimized to work on your Amazon Kindle Fire®, Apple iPad® or iPhone®, Android devices, and Mac or PC computers. Chapters include: Weekday Fixes, Batch Breakfasts, Slow Sundays, and Breakfasting with Friends. With eighteen recipes that are sweet, savory, and everything in between, they're recipes that will fit into your everyday.

Almond Flour Chocolate Vanilla Marble Cake

Almond Flour Chocolate Vanilla Marble Cake

This week, all week, I have eaten cake at least once a day. And how sweet it is! Made with almond flour, this cake is dense: like a pound cake, but almost fudgy. Topped with fresh peaches, a scoop of ice cream, or Oliver’s favorite, smeared with peanut butter, it’s divine. Whip cream (light and airy) with fresh sliced strawberries would be a perfect match to it. 

Eating cake every day is not my typical M.O., not that I have a problem with cake… it’s cake after all, and who wouldn’t want a little bit each day?! But since this is different from my usual, it feels special. Opening up the fridge for one of those “Hmm, what should I eat" moments is electrified by finding a slice of marble pound cake staring back at you. (See? Making cake can lower your energy bills! You’ll spend less time looking in the fridge!)

Almond Flour Chocolate Vanilla Marble Cake
Almond Flour Chocolate Vanilla Marble Cake

This week it’s my birthday 🎉 so making something special was in order! Whether you have something special to celebrate or you just want to make a regular day feel special, the swirled batter of this cake is sure to impress, so get out your mixing bowls, and preheat the oven. 

Feel like experimenting? You can swamp the vanilla extract out for almond to accentuate the almond flour. You can stir the zest of one lemon (or orange!) into the vanilla batter for a fresh zing. Baking it science right? So create your own science experiment. 🔬

Almond Flour Chocolate Vanilla Marble Cake

Almond Flour Chocolate Vanilla Marble Cake

Published September 12, 2017 by
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Serves: 12   |    Total Time: 70 minutes



Ingredients:

  • 2 cups almond flour 
  • 1/2 cup coconut flour
  • 1/4 teaspoon salt 
  • 1 teaspoon baking powder (or 1/2 teaspoon baking soda)
  • 4 large eggs
  • 2/3 cup honey
  • 1/2 cup butter (softened)
  • 1/2 cup whole milk, plus 3 T 
  • 1 tablespoons vanilla 
  • 1/4 cup cocoa powder

Directions:

  1. Preheat oven to 350°F and line a bread pan with parchment paper.
  2. In a medium mixing bowl, beat together honey and butter until creamy. Add eggs, one at a time, beating in. Add milk, and cream until incorporated.
  3. In a seperate bowl, whisk together almond flour, coconut flour, salt, and baking powder. Add dry mixture to the butter mixture 1/2 at a time, beating into a batter.
  4. Once the batter is mixed and no clumps remain, split the batter evenly between two bowls. Add vanilla to one bowl and cocoa to the other. Beat the vanilla into the vanilla batter and then the cocoa into the chocolate batter.
  5. Scoop 1/4 cup of the vanilla batter into the pan. Then, scoop in chocolate batter. Alternate between the two batters, until all of the batter is used. Then, run a chop stick or the handle of a spoon through the batter to add some swirls.
  6. Bake for 45-55 minutes, until a toothpick comes out clean when inserted into the middle. Allow to cook 10 minutes before serving.
  7. Serve plain, with whipped cream and berries, or smeared with peanut butter for a snack.