frittata

 

I haven’t blogged in awhile…sorry.  I feel like I’ve said that a lot lately too.  I think I was a little burnt out after completing two cookbook manuscripts.  My kitchen has been taking a much needed break too.  I love cooking, but after developing and making close to 200 recipes in 10 months cooking was on the bottom of my to-do list this past month.  Instead I have tried to hang out with the kiddos, the husband, getting in to do some WOD’s with my Metro Crossfit friends, and working on some things behind the scenes that hopefully I can share with you in the next few months (maybe).  The behind the scenes thing is exciting but it’s an adventure that I’m a little nervous about.  Again, hopefully I can share soon.  Enough about that….let’s do some recaps and some latest and greatest going on around here and with friends.

ONE (and a pretty big #1) – My cookbook is on Amazon for pre-order!!! YIKES!!!  I’m a nervous little lady about it and even more nervous about what you will all think.  The book is Paleo Sweets and Treats, Seasonally-Inspired Desserts that Let you Have Your Cake and Your Paleo Lifestyle, Too.  This time last year I never thought that one of my dreams of writing a cookbook would be coming true.  Amazing!

TWO – If you haven’t heard Jenni from The Urban Poser needs our help in raising money to produce a printed cookbook that will make baking fine, gluten and grain-free pastries accessible to anyone who wants to make them.  If you haven’t seen Jenni’s amazing creations or beautiful photography then you are missing out.  Run to her blog now to look into this amazing talented lady!  If you want to help in donating to help in her book you can head to The Urban Poser Kickstarter page.  Let’s help her get this to happen because gosh darn it who doesn’t love Jenni and her beautifully created grain-free treats!?

THREE – Recently on the Multiply Delicious facebook page I asked all kinds of questions on snacks.  I had one reader mentioned she loved to snack on Radbar’s.  I had never heard of these bars but was intrigued right away.  Who doesn’t love a paleo friendly snack bar that has cool names like Cocoa Cran Double Under Bar!!??  Next thing I know Phillip from RadBar sent me a message and a few short days later a variety box showed up at my door.  Awesome!  My favorite by the way is the Cocoa-Cran Double Under Bars.  Go check them out!

FOUR – I also asked on the Multiply Delicious facebook page is any of you would be interested in seeing me if I were to think about doing a little mini book tour?  If so, leave a comment on the facebook page with where you want me to come.  I would love to meet you all and share the book and maybe even cook for you.  That would be super fun!

FIVE – A lot of you have let me know that the site is running super slow.  It’s been on my list to fix because it’s been a pain to me too!  I’m in the process of having that fixed behind the scenes.  All this computer mumbo jumbo is so not my thing!  I wish it was but it confuses me and takes me way to long to understand.  I’m a busy girl with a to-do list that is just overwhelming in the first place then you add in computer/web problem and I’m a sleepy girl because I’m up way to late reading and trying to figure it out.  Ugh!  I think I’m closer so by this weekend I’m hoping things will be running faster and without headaches….hopefully!  Fingers crossed!

Now for one more thing that is a bit on the random side, but it wouldn’t be a normal post if there wasn’t some random thoughts thrown in…Right?  So recently I have finally jumped on the Showtime Homeland bandwagon!  I’m only on season 1 but I’m addicted!  It’s filmed here in Charlotte too so that makes it even more cooler.  Every now and then you will see the film crew around town.  Totally fun by the way!  Since watching I now understand why people sometimes tell me I look like Claire Daines too.  It’s a little crazy!  Any way I’m trying to pack in two seasons before season 3 starts at the end of September.

Ok, I’m off but before I go plan this frittata for your next weekend brunch breakfast.  It’s yummy….and you get to use the last of the summers zucchini, tomatoes, and basil.  Have a great weekend folks!  Hopefully I will be back to somewhat of a normal posting schedule.

frittata2

Frittata with Tomatoes, Zucchini, Bacon and Basil

Serving Size: 6-8

Frittatas are a great, hearty dish that can be made for any meal of the day. They are also quick and simple and can be on the table in no time. Possibly the best thing about them (other than the taste, of course!) is how adaptable they are to what ingredients you have on hand.

Ingredients

  • 1 tablespoon coconut oil (or bacon grease or ghee)
  • 2 medium zucchini, cut into rounds and quartered
  • 2 scallions, finely diced
  • 1 tablespoon basil, chopped
  • 1 cup cherry tomatoes, halved
  • 3-4 slices pastured pork bacon, cooked and diced
  • Sea salt and freshly ground black pepper
  • 10 large eggs

Instructions

  1. Preheat oven to 425°F. In a 10-inch nonstick skillet over medium heat, warm the oil. Add zucchini; cook, covered, stirring often, until tender, about 3 to 5 minutes. Uncover, and add scallions, basil and tomatoes and cook until all the liquid in the pan evaporates, about 2 to 3 minutes. Season with salt and pepper; remove skillet from heat and stir in chopped cooked bacon.
  2. In a medium bowl, whisk eggs. Pour eggs over zucchini mixture, gently lifting vegetables to allow eggs to coat bottom of pan.
  3. Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden toothpick, about 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.
http://www.multiplydelicious.com/thefood/2013/08/frittata-with-tomatoes-zucchini-bacon-and-basil/
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7 Responses to Frittata with Tomatoes, Zucchini, Bacon and Basil

  1. Harrison says:

    Looks fantastic; I love a nice frittata! I like baking mine in mini muffin tins for an individual serving size.

  2. Jemma says:

    Thanks for sharing this delicious and healthy recipe. Now I can have a healthy dish without sacrificing the happiness of my taste buds. ;)

  3. I just love the combination of bacon and basil — smoky meets fresh & sweet. So delicious. And this recipe comes at a perfect moment, as I’ve been looking for things to cook up in my new cast-iron skillet. Thanks! This will be coming to my breakfast table soon : )
    -Emily K.

  4. Amyjbradley says:

    Nom nom nom…made this as written for dinner tonight, and the kids (my yummy gauge for new recipes) gave it a thumbs up; and this is from one who doesn’t like tomato or zucchini! Of course, it helped that I told them it was “egg pizza” and let them eat with their fingers, just like pizza. ;)

  5. Carol Wakley says:

    Looks Delicious! Can’t wait to make it and a lot of other recipes you have shared. I am anxiously waiting for your Book to come out in The Book Stores. When in September can I look for your New Cook Book?

  6. Lori Treff says:

    This looks yummy but my problem is no one else in the house will eat it. Can you slice it up and freeze for later?

  7. MDelicious says:

    Yes Lori, you can freeze and reheat when ready to eat. :)

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