Here’s my recipe for a delicious egg and vegetable “frittata” that features turmeric and black pepper, plus lots of veggies.
EGG AND VEGETABLE “FRITTATA”
Ingredients (This is what I had on hand this morning):
–a container (still frozen) of Kirkland Real Egg Product (made with 99% pure egg whites)
–eggs (cage-free, omega-3 eggs from Whole Foods)
–6 cherry tomatoes from our garden, sliced in half
–1 red onion, chopped
–1 bunch organic green onions, green part only, cut into small pieces
–canola oil or olive oil
– ~1 teaspoon turmeric (a yellow/orange powder) from Penzey’s Spices
–freshly ground black pepper
–1/2 teaspoon cumin seeds
Here’s how I made an Egg and Vegetable ‘Frittata’ this morning:
Because I forgot to defrost the Kirkland Real Egg Product, I put it into the microwave for 6 minutes on power level 2. Then I shook it vigorously and put it back into the microwave for 4 minutes on power level 2. I continued heating it on power level 2 and shaking it until it was defrosted (or almost so).
–Note: I had previously cut open an empty Kirkland Real Egg Product container to check if there was any metal in the container’s lining and found none.
While defrosting the Kirkland Egg Product, I sautéd the red onion in a little canola oil, on medium heat in a medium size sauté pan, stirring the onions occasionally using 2 silicone spatulas (which I love because I can use them for so many things in the kitchen).
When the onions were halfway cooked, I added the tomatoes to the onions. I let the mixture cook until the tomatoes softened; stirring occasionally. When the tomatoes were soft, I turned off the heat and removed the pan from the burner.
I put a small high quality (!) non-stick omelet pan on another burner and added a few teaspoons of oil. Over medium heat, I heated the oil and then added the green onions, and sauted them until they began to wilt. When they were wilted, I added them to the pan with the red onions and tomatoes and mixed all the sauted veggies together. Then I sprinkled the veggies liberally with freshly ground black pepper.
Next I took a second small high quality (!) non-stick omelet pan and put that on another burner over medium low heat. I added a few teaspoons of oil to that pan and when the oil is warm/hot, I added the cumin seeds and let them warm up for about 15 seconds (don’t let them brown) and then I added the turmeric for a few seconds. Then I immediately scraped this spice mixture into the onion and tomato mixture and mixed it all around.
We’re almost there… I know it seems like a lot of work…but this makes a great breakfast (or a nice lunch) for a few days!
Next I took the defrosted Kirkland Egg Product and mixed it, using a whisk, with the fresh eggs. Since I’m making enough for a few days for my family, I used about 6 eggs and about ¾ of the carton of the Kirkland Egg Product.
Now to cook the eggs…
I put the 2 non-stick pans that are empty and already slightly greased (because they’ve been used to cook the green onions and sauté the cumin and turmeric) on two burners over medium heat. When warm, I poured half of the egg mixture into each of the pans. I let that sit for about a minute (maybe less, depending on how hot the pan was to start with), and then I added half of the sauted veggie mixture from each of the pans to each of the eggs mixtures and stirred it around with a silicone spatula. I kept stirring and also flipping the cooking egg-veggie mixture until it was all cooked.
Note: I didn’t add salt, but each person can sprinkle a little on top of each portion, if desired.
In the book, Anti-Cancer, Dr. Servan Schreiber recommends that you use “flawless Teflon, or else non-Teflon pans, such as stainless steel 18/10” instead of using “scratched Teflon pans.” (page 6 and 7 of the center insert in the book).
P.S. After putting this post up, I wrote the post which covers just how to make the Turmeric and Black Pepper Onion and Tomato Chutney, and also how to freeze it for use later.
Enjoy and be healthy,