PALEO & WHOLE30 THANKSGIVING FRITTATA

PALEO & WHOLE30 THANKSGIVING FRITTATA
pastaproductadvert

To Purchase GRAIN FREE Pasta DOH Mix Go To Below Amazon Link:

USA

Canada

amazon-button
 
Print

PALEO & WHOLE30 THANKSGIVING FRITTATA

My husband Shawn doesn’t really follow a Paleo or Whole30 lifestyle.  He has a super-fast metabolism and has no issues with eating wheat or sugar.  I follow the Paleo lifestyle firmly.  That said, he pretty much eats Paleo and Whole30 because he consumed almost everything I prepare for our dinners.  

I married Shawn last October 3, 2019. Even though Thanksgiving was yet to come, my soon-to-be husband and I decided to have a Thanksgiving theme dinner for our guests.
We served roast turkey with all the trimmings, prepared by Shawn’s best friend Chef John Wilson. John did an exemplary job. We also knew that our guests would enjoy the comfort food experience of a full course turkey dinner in the fall.

In this blog, I wanted to write about fall ingredients like turkey, sweet potato, peas, onions, sage, and thyme. I also wanted to cook with eggs. I think eggs are such an underestimated yet prized source of inexpensive protein. I remember in the ’90s and the fat-free craze. Egg whites were accessible for all sorts of dishes, including frittatas. But now we know that the yolk is just as important as the egg white.

I decided to prepare Thanksgiving Fritatta!

RECIPE NUTRITIONAL VALUE:

Egg yolks contain most of the good stuff in the egg! The yolk contains many excellent vitamins that help prevent heart disease and make you feel good. Eggs contain vitamins A, D, E, and K, and omega-3 fats. Yolks are also rich in folate, vitamin B12, and loaded with tryptophan, tyrosine, and amino acids. The yolk also possess lutein and zeaxanthin that support eye and brain health

MAKING FRITTATA:

I love making a frittata. It’s a fancy Italian omelet served like a pizza rather than being folded over. In frittata, you can add all sorts of healthy and seasonal vegetables. The perfect frittata is creamy, custardy, and full of veggies with protein and plant-based cheese.

Make the frittata in a heatproof dish or pan that you are comfortable in serving right at the table. Slice the frittata right from the dish or pan. This egg dish can be served for breakfast, brunch, lunch, dinner, and every season of the year. Choose seasonal vegetables.

Be sure to whisk the eggs with the whites in a blender in advance. Or use the stovetop to make your frittata. I like to use a combination of both. If baking set the pan in the middle of the oven and never use the broiler! The broiler will overcook the top of the eggs before the middle is firm. Depending on how many people you are serving, figure the number of eggs you’ll require.

Ingredient combinations include:

Tomato, asparagus
Spinach, artichoke
Broccoli and green onion
Cremini mushrooms and arugula
Cherry tomatoes, zucchini, and basil
Sweet potato with chorizo sausage (sweet and spicy)
Sweet potato with ground turkey

To make the eggs creamy in texture, use almond milk, coconut milk, or yogurt.

Be sure to saute the vegetables before adding the egg mixture. A small frittata can be made with six eggs and a half-cup of each of the vegetables. Medium-sized frittata uses eight eggs and a cup of each of the vegetables. A large frittata made with one dozen eggs can accommodate up to three cups cooked vegetables.

Don’t be shy about adding vegan cheese!

RECIPE TASTE PROFILE:

This frittata has a wonderful Thanksgiving taste, with the sweet potato and turkey combination seasoned with fresh thyme and sage.  The predominant taste sensations are saltiness from the vegan parmesan and sweetness from the sweet potato.  The sweet potato sweetness is tempered, however, due to all the other flavours.

DIRTY-BIRDY WINE PARTNER (FOR THOSE MAINTAINING A PALEO OR WHOLE30 LIFESTYLE:

With the predominant taste sensations being salty and sweet, choose a white or rose wine with just a hint of sweetness and good acidity.  The wine’s sweetness will harmonize with the sweet potato sweetness, while its acidity will nicely offset the parmesan saltiness.

RECIPE:

Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked method.  Crack the eggs into a medium mixing bowl. Add coconut milk.  Whisk just until the egg yolks and whites are blended. Whisk in half the cheese. Set aside.

 

In a 12-inch nonstick or cast-iron skillet, warm the olive oil over medium heat until shimmering. Add garlic and saute until aromatic. Add sweet potato and onion. Saute for 10 minutes until sweet potato begins to soften. Add turkey. Add peas.

 

Add fresh herbs. Saute until turkey is browned and cooked. Pour in the egg mixture. Set in the oven. Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked and the center of the frittata jiggles. Sprinkle with the other half of the Parma.  Sprinkle with vegan mozzarella.  Bake another 3 minutes until mozzarella melts. Remove the pan from the oven and place it on a cooling rack to cool.  Slice with a sharp knife. Serve hot or at room temperature with a salad or even stuffing!

   

 

  • Author: FRESHDOH
  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40
  • Yield: 4
  • Category: PALEO & WHOLE30
  • Method: BAKING
  • Cuisine: BREAKFAST, LUNCH, BRUNCH, DINNER
  • Diet: Gluten Free

Ingredients

12 eggs, whisked just until the egg yolks and whites are blended
½ cup of coconut milk
1 cup homemade Paleo & Whole30 vegan parmesan (divided in two)*
2 teaspoons olive oil
3 cloves garlic, minced
1 cup cubed sweet potato (peeled)
1 cup diced sweet onion
½ pound ground turkey
1 cup frozen baby peas
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh sage

*Check out this blog for the Paleo & Whole30 Vegan Parmesan recipe:

https://freshdoh.com/blogs/glutenandgrainfreelifestyle/paleo-whole30-vegan-parmesan

 

**Check out this blog for the Paleo & Whole30 Vegan Shreddable Mozzarella recipe:

https://freshdoh.com/blogs/paleo-whole30-vegan-shreddable-mozzarella

Instructions

Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked method.

Crack the eggs into a medium mixing bowl. Add coconut milk.
Whisk just until the egg yolks and whites are blended. Whisk in half the cheese. Set aside.

In a 12-inch nonstick or cast-iron skillet, warm the olive oil over medium heat until shimmering. Add garlic and saute until aromatic. Add sweet potato and onion. Saute for 10 minutes until sweet potato begins to soften. Add turkey. Add pea.

Add fresh herbs. Saute until turkey is browned and cooked. Pour in the egg mixture. Set in the oven. Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked and the center of the frittata jiggles. Sprinkle with the other half of the Parma.  Sprinkle with vegan mozzarella.  Bake another 3 minutes until mozzarella melts. Remove the pan from the oven and place it on a cooling rack to cool.  Slice with a sharp knife. Serve hot or at room temperature with a salad or even stuffing!

Keywords: paleo, paleo recipes, paleo dinner, Whole30,#Whole30r recipes, whole30dinner, gluten free, gluten free recipes, gluten free dinner, gluten free recipes for dinner, anti-inflammatory diet, anti-inflammatory recipes, grain free, grain free diet, grain free recipes, grain free dinner, paleo and wine, gluten free and wine, dairy free diet, dairy free recipes, dairy free dinner,