The older I get the more picky I am about the cookbooks I buy. I used to buy whatever cookbooks caught my eye with the glossy covers and had one recipe I wanted to cook. Now, I am all about quality over quanity. In order to make it to my cookbook collection the cookbook has to answer two questions, will I cook from it on a regular basis and does the food taste good.
Cristina Curp’s Made Whole Cookbook answered both of those questions with a resounding yes!! Let’s explore the positives. The cookbook is beautifully photographed. Each photograph makes you want to take a bite of the page. While beautiful food photos aren’t necessary for a good cookbook, they cetainly don’t hurt.
Will I cook out of Made Whole On a regular basis? Yeah, I can see this cookbook being on regular rotation in my kitchen. Every time I look through the book I see more recipes I want to try. The recipes have a reasonable number of ingredients. The ingredients are easily found in most grocery stores. The author stays away from the odd, hard to find ingredients that plague most whole food and “diet” cookbooks.
Except for a couple of recipes that contain sauces, the recipes are self contained, you don’t need to make a bunch of other recipes in order to start making the recipe you want to make.
The book has a keto-paleo focus but many of the recipes are naturally Whole 30 compliant or can easily made compliant.
The only negative, and it’s a minor one, is the book is over sized so it doesn’t for easily onto my kitchen book shelf.
So, how does the food taste? Well, I made the frittata for Satuday morning breakfast. I had 2 pieces for breakfast and the other 2 pieces for lunch. I wished that I had some leftover for dinner. It was that good. I am looking forward to exploring the cookbook further.
Brussels And Bacon Frittata
Adapted From The Made Whole Cookbook
2 1/2 slices bacon
6 large eggs
2 TBS coconut milk
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper
1/2 tsp dried dill
1/4 onion, sliced
1 cup shredded Brussels sprouts
1 1/2 tsp Dijon mustard
1 1/2 tsp olive oil
Preheat oven to 350 degrees. Heat an 8 inch skillet, add bacon and cook for 10 minutes, stirring occasionally until the bacon is crispy. In medium bowl, whisk the eggs, milk, 1/2 teaspoon salt, pepper and dill, until light yellow, smooth and frothy.
When bacon is almost done, a the onions and sprouts to the skillet. Combine well. Cover the skillet and cook for 3 minutes. Stir in the mustard and oil. Mix well.
Pour the egg mixture into the skillet, cook undisturbed for 5 minutes, until the edges look cooked and pull away from the side of the skillet.
Transfer the skillet to the preheated oven and bake 15 minutes. The frittata is done when the center doesn’t jiggle when shaken.
Remove the pan from the oven and run a spatula around edge of the frittata to make sure it isn’t stuck. Flip it out of the skillet onto a plate or cutting board and cut into equal pieces.
Leftovers can be stored in an airtight container in the fridge for up to a week.