Delicious egg breakfast for unhurried Sunday mornings...
...or for any other mornings if you fancy to treat your family with this filling, luscious fist feast of the day.
You will need (serves 4):
2 small onions
2 tbsp coconut oil
2 young courgettes
2 young carrots
4 cavolo nero leaves (black kale)
1 small broccoli head
2 garlic cloves
1 cm fresh ginger
0.5 cm fresh turmeric
1 tbsp fresh thyme leaves
2 inches of chorizo
8 medium eggs
1 good pinch of ground turmeric
1 pinch of coarse Himalayan rock salt
freshly ground black pepper, to taste
1. Pull the kale leaves off the stem and tear them into smaller pieces, then steam for about 5 to 7 mins.
2. Break up the broccoli into small florets (save the stalk to make broth later), then steam for 4 to 5 mins.
3. Peel the carrots, cut in half, lengthwise, and slice them thinly. Quarter the courgettes, then slice them thinly. Peel the onions, cut them in half, and slice them up.
4. Peel the chorizo, cut it in half, lengthwise, then slice them up. Arrange the slices in a small pan and over low heat fry for 3 to 4 mins, each side. Transfer to a paper kitchen towel to dry them.
5. In a cast iron deep skillet (18 cm Ø) melt the coconut oil, add the onions, fry on medium heat until the onions are soft, add the thinly sliced garlic, ginger and turmeric, fry for a minute or two until aromas are released.
6. Add the carrot slices, fry for 2 to 3 mins, then add the courgettes, fry for 2 mins, tossing with two wooden spatulas.
7. Fold in the steamed kale, then the steamed broccoli. Sprinkle with the fresh thyme leaves. Scatter the chorizo slices on top.
8. Beat the eggs with a fork. Season with some salt and black pepper, and with a little ground turmeric.
9. Pour the eggs over the vegetables. Let the egg mixture set for a minute over medium heat, then put the cast iron skillet into a preheated oven and bake at 180 C for 5 mins, or until the top is set.
10. Remove from the oven, let it stand for 2 to 3 mins, then quarter the frittata and serve with some salad leaves and some cold meat pieces (chicken or fish). Enjoy!
Tips: For the cold chicken pieces you can use a leg cooked as a broth, then chilled in a fridge overnight. Remove the skin and bones then flake into pieces. For the cold fish you can use leftovers from baked whole fish from last night's dinner. Stuff a whole seabass with garlic and ginger pieces, and some fresh herbs like parsley and thyme. Sprinkle with some coarse Himalayan salt, then wrap it in baking paper and bake in a preheated oven at 180 C. Chill the leftovers in the fridge overnight and use the next morning to serve with your hot frittata.
[i] For more GAPS recipe ideas please visit my GAPS recipes selection.