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Here we are, barreling through Lent. And if you’re getting desperate for Lenten meatless suppers, have no fear, because I have a show stopper for you!
Yes sirree bob — tonight, you’re getting upgraded comfort food, in the form of a gorgeous Rosso Frittata.
Why Rosso? It’s the Italian word for “red” – and it’s only fitting because this frittata is full of beautiful red veggies! Sun dried tomatoes, red bell peppers – the finished product looks like a festive dish, fit for royalty.
And tastes like it too. 🙂
This dish is Gluten Free, Paleo, Vegetarian, and Specific Carb Diet friendly!
(A great vegan option is to sub either quinoa or extra firm tofu for the eggs, and turn this into a beautiful scramble, or quinoa pilaf!)
Here’s what you need: (Serves 3-4)
1 red bell pepper, diced
1/2 yellow onion, diced
7 mushrooms, sliced
6-7 sun dried tomatoes, diced
12 kalamata olives, sliced
3 eggs + 3 egg whites, beaten
Homestyle Potatoes: (Not SCD or Paleo)
2 russet potatoes
2 garlic cloves, chopped
Preheat the oven to 350.
In an oven safe, nonstick skillet, sauté your onions in 1 Tbsp extra virgin olive oil, salt and pepper. Let them soften and then add the mushrooms. Cook for about 4 minutes, until they’ve released their moisture. Then, add the peppers. Let cook for another 4 minutes.
Take your pan off the heat to cool. Stir in the sun dried tomatoes and olives.
While the pan is cooling, crack the eggs and egg whites in a bowl with salt and pepper, and lightly beat with a fork or whisk, until it becomes an even pale yellow color.
Once the veggie pan has cooled a bit, pour in your egg mixture, and pout it back on the stove over low heat, and continually stir until it begins to thicken. Then, stop stirring and let it sit! Once you see that it is starting to set, take a silicone spatula and run it around the edge. Turn off the heat and immediately (and carefully – use an oven mitt, as the handle may be hot) put the pan in the oven for about 15 minutes, until the middle is cooked.
Garnish with minced chives, and enjoy!
To make the thyme homefries, preheat the oven to 400 degrees. (Of if using the same oven as the frittata, just add an additional 15 minutes of cook time onto the potatoes!)
Take 2 russet potatoes, and cut into 1/2 inch chunks. Soak in a large bowl of cold water for 15 minutes. Then, drain and dry them as best you can. (I wrapped them in a clean kitchen towel several times.)
Place on a tinfoil-lined, olive oil-sprayed baking sheet and pour 2 Tbsp EVOO over top and toss to coat. Lightly sprinkle with salt and pepper (you will add more later) and sprinkle with aboout 2 Tbsp chopped fresh thyme, and 2 minced garlic cloves. Toss to coat.
Bake for 35-40 minutes, stirring every 10 minutes, until nice and golden brown: crunchy on the outside and soft on the inside.
When you take them out, sprinkle with more salt to taste.
My my my, what a TREAT! Lenten suppers never tasted so good!
It was incredibly easy to whip up, and clean up was a breeze!
I don’t know about you, but there’s something so cozy about breakfast for dinner. But trust me, this is no diner’s “greasy spoon.” No ma’am. It’s healthy, super flavorful, texturally wonderful and aesthetically beautiful!
My favorite part were the sun-dried tomatoes. They were chewy and slightly salty and almost sweet, and they gave the entire frittata this beautiful “rosso” hue.
Who knew that an egg dish could be so chic!!?
Finally, I haven’t had these potatoes since going SCD, but as I recall, they were my phenomenal. The thyme really gave them this herby deliciousness that took them over the top!
So this Friday, give this meatless dinner a try. Put on your PJ’s early and enjoy a cozy night in with this delicious feast!
What’s YOUR FAVORITE breakfast for dinner? Are you a pancake fan? Crepes? Omelette? Oatmeal? Let me know!
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