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Frittata Fresca.

Posted Apr 19 2013 7:37am


I love breakfast for dinner (brinner), it reminds me of my college days (my sorority house had breakfast for dinner all the time). Breakfast ingredients are always on-hand at my house so whenever I want a quick but delicious dinner I have the option of resorting to brinner. Though french toasts are by far my favorite breakfast item frittatas come in a close second, mostly because they’re easy to make & very filling. As many of you know I’m somewhat addicted to cilantro, so last week when I craved a frittata I knew I wanted it to be all about the cilantro. I’m calling this one Frittata Fresca because all the ingredients are fresh & light. Hope you enjoy it as much as I did!

Ingredients (Makes 2 Servings)

4 large eggs

1/4 cup coconut milk

1/4  cup manchego cheese, grated

1/4 cup cilantro, chopped

1 tablespoon olive oil

1/2 avocado, chopped

Cherry tomatoes, chopped, to taste

Salt & pepper, to taste

In a bowl, mix the eggs, milk, manchego cheese & cilantro & fully combine.

Heat small pan over medium hit & add the olive oil. Once the olive oil is hot, add the egg mixture. The key to a good frittata is not stirring it, so leave the egg mixture as is, cover the pan & turn heat to medium low. Cook frittata for about 12 minutes until it’s firm & remove from heat.

Cut frittata down the middle & top each serving with avocado, cherry tomatoes, salt & pepper & enjoy. Buen provecho!

What’s your favorite frittata? 

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Be sure to check out more recipes at Peas in a Blog .
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