Brussels And Bacon Frittata (Whole 30) And A Review

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.

Instant Pot Crustless Seafood Quiche (Whole 30)

Have you ever felt like the world is playing a giant practical joke on you? Within an hour of getting to work today I had a baby throw up on me, a customer drop a gallon of milk on one foot and another unrelated customer drop a bottle of sparkling cider on the other.

The mom of that baby was so upset and embarrassed. She really thought I was going to be mad at baby. What bag of dicks gets mad at a baby??? Not this bag of dicks, for sure.

By the time the cider hit the floor, I was laughing so hard I could barely breathe. Sometimes you just gotta laugh at the absurdity of the situation.

I substituted 1/2 tsp basil, 1/4 tsp thyme, 1/4 tsp oregano for the herbes de Provence

Crustless Crab Quiche

Instant Pot Fast and Easy Whole 30 adaptions by me

4 large eggs

1 cup coconut milk

1 TBS nutritional yeast

1 cup chopped scallions

1 tsp black pepper

1 tsp smoked paprika

1 tsp herbes de Provence, see sub above

1/2 tsp salt

8 oz seafood, like shrimp and/Or crab meat

Grease a 7 inch spring form pan well. To help prevent the pan from leaking, sit on a piece of aluminum foil that’s bigger than the pan and crimp it around the bottom.

In a large bowl, whisk the eggs and milk. Add the nutritional yeast, scallions, pepper, paprika, herbs de Provence, seafood mixture and mix well.

Pour the egg mixture into the prepared pan and cover with another piece of foil. Place the trivet in the liner and add 2 cups water. Place the pan on the trivet. Lock the lid and cook for 25 minutes. Natural release for 10 minutes then quick release any remaining pressure.

Remove the pan from the liner and run a knife around the edge of the quiche. Remove the outside of the pan.

At this point, it is ready to eat. I think that it benefits the dish to give it 5 minutes under a preheated broiler.

Curry Spiced Scrambled Eggs and Red Onion (Whole 30)

The start of this week is going so much better than last week.  Riley is completely off her meds and back in the cage with all her parakeet and cockatiel brothers and sisters.  Riley’s weight is up to 98 grams, right about where it should be.  Riley is much happier and so am I.  Maybe, now I can get back in the kitchen and cook again.

Curry Spiced Scrambled Eggs and Red Onions

From Eat, Drink,  Paleo

1 TBS ghee

1/2 medium red onion, thinly sliced

1/2 tsp kosher salt

3 large eggs

1 garlic clove, minced

1 tsp curry powder

1 handful of baby spinach leaves

1 TBS lemon juice

Heat ghee in a medium frying pan over medium heat.  When hot, add the onions and sauté 15-20 minutes, until golden brown.  Whisk the eggs in a small bowl; set aside.  add the garlic and curry powder to the onions, mix well.  Pour the eggs into the pan and gently stir continuously until the eggs are cooked to your liking.  Add the spinach to a serving dish and drizzle with lemon juice.  Top with the scrambled eggs.

Baked Eggs With Avocado (Whole 30)

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The original recipe for Baked Eggs in Avocado Boats called for enlarging the pit holes in the avocado and gently dropping  an egg in the enlarged hole then not spilling the egg out of the avocado as you are transferring it to the oven.  I don’t have that much coordination on my best days.  I loved the ideas so much though, I decided to get all chefy and deconstruct the egg boats into something a little more in line with my coordination level and the Whole 30 so I omitted the cheese and hot sauce.

This recipe is good as it is but you could really mix it up.  You could add bacon or any left over meat you have around.  You could spice it up with taco season or any mix of herbs or spices you like.  Add a simple vegetable and you have a Whole 30 compliant breakfast, lunch or dinner.

Baked Eggs and Avocado

Adapted From The Toss Your Salad Cookbook

1 medium avocado

2 eggs

1 roma tomato

2 tsp chopped onion

1 -2 cloves garlic, minced

Preheat your oven to 400 degrees.  Spray a 4 x 4 inch oven safe pan with non-stick cooking spray, set aside.  In a small bowl,  scrape out the avocado into a bowl and mash it well.

Caramelised Onion, Carrot, and Ham Omelette Roll (Whole 30)

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When I was young, my mom did the vast majority of the cooking but every so often, on Sunday after church, my dad would get in the kitchen and make us omelettes for lunch.  It was always exciting when dad would make omelettes because each kid could choose what they wanted for filling.  Even when I was young, I was a ham and cheese girl.  To me, the most amazing thing about watching my dad make omelettes was he never tore the egg when folding it and he never broke the omelette transferring it to the plate. Unfortunately,  I haven’t mastered either of these important omelette making skills.

Fortunately,  I don’t need those skills to make this omelette roll.  It’s made on parchment paper or well oiled foil so you can just peel the egg up and use the parchment or foil to gently roll up the omelette.

I know that 15 minutes is long time to cook the onions before throwing the omelette into the oven to bake.  You don’t have to cook them that long.  The original recipe only called for cooking the onions 4-5 minutes.  You can certainly do that if you want to.  The problem is there is no way to even begin to carmelize the onions in 4-5 minutes.  The longer the onions cook the better they taste.  The omelette tastes good either way.

Caramelised Onion, Carrot and Ham Omelette Roll

Adapted from Eat, Drink, Paleo

1 TBS ghee

1 medium onion, thinly sliced

1 small carrot, peeled and grated

pinch of salt

1 clove garlic, finely diced

3 large eggs

pinch of pepper

1 TBS sauce, mayo, pesto, ranch dressing, salsa, something like that

2-3 slices compliant ham, sausage, or other compliant meat

Preheat your oven to 350 degrees. Line a 2-3 cup oven proof pan with parchment paper, leaving some paper hanging over the sides; set aside.  Heat ghee in a small sauté pan, add the onion and sauté for 15-20 minutes or until the onions are golden brown.  Add the carrots and a pinch of salt.  Cook 5 more minutes.  Meanwhile, whisk the eggs with a pinch of salt.  Pour the eggs into the pan, making sure the egg covers the bottom of the pan.   Spread the egg and carrot mixture over the top of the raw eggs and place in the oven on the middle rack.  Bake 15-17 minutes or until the top is firm to touch.  Remove the tray from the oven and pull the cooked base, along with the parchment paper,  from the pan and sit on a flat surface.  Spread your choice of sauce over the of the egg.  Add the meat over the top.  Gently pull one side of the parchment paper and start rolling the egg up, folding it inwards as you go, peeling the paper off as you go.  Set upside down on a plate to keep folded.