Slow Down Sunday Frittata with Potato and Spicy Pepper (Gluten Free, Dairy Free)
Slow Sundays. There's a dreaminess to the weekends I'll never get enough of. I like to take time on at least one weekend day to make a slow breakfast. Enjoy the process. Take it easy. Sink into the groove of cracking eggs, whisking in coconut milk. I add a dash of this, a dash of that.
I think all meals should be like this. I want to approach food as an opportunity to experience pleasure. It's very Italian, I think. To stop your life simply to eat something good. There's not enough of that in American culture. Admittedly there's not enough of that in my own life. I make a point, though, to carve out the time to just be. To sit and talk and laugh and eat and gaze at clouds. To bask in whatever loveliness I can grasp close to me. It's such a challenge when there are 1000 distractions coming at you from every direction. Though there be beauty all 'round us.
I've made this frittata with potato and spicy pepper about 5 times at this point. It's a solid, delicious breakfast. But it also makes a good clean-out-the-fridge dinner. You know the type. Lots of veg that needs to be used up. And you've got eggs to hold it all together. I've made it with all sorts of greens and vegetables.
In this version -- my favorite -- I used peppedew peppers. Peppadews are a variably spicy-sweet variety of pepper with fiery seeds. They give the dish some kick. Although I suggest you remove all of the seeds as they pack a capsaicin punch (that's putting it lightly). The pepper flesh itself is thick and lovely, with its own heat.
If you prefer a mild frittata you could use any thick fleshed pepper in these. I think red Italian varieties work wonderfully.
I like to top it with chèvre, serve it with ghee-slathered gluten free toast, and tamari sautéed kale. I'm still working on that greens recipe so you'll have to wait on that one!
Also, I'm in Austin! I'll be teaching Ashtanga Vinyasa starting this Winter. So I'm taking an Ashtanga Yoga teacher training with David Swenson. It's 6 hours of in-class time per day. Including doing sun salutations and bits of primary series over and over and over. It's requiring a lot of me, physically. I'm so tired and it's only day one! I foresee chilling hard in the afternoons all week to recover.
By the way, are you guys interested in seeing more yoga related recipes? That could mean raw food, Ayurvedic food, smoothies, vegan meals, meals to support your practice... whatever! Let me know in the comments!
- 5 free range eggs
- 1/2 cup full fat coconut milk
- 1 teaspoon coarse sea salt + more to taste
- 1 teaspoon black pepper, coarsely ground + more to taste
- 1 teaspoon ground turmeric
- 2 tablespoons virgin olive or coconut oil
- 1/2 cup Vidalia or sweet white onion, roughly chopped
- 1 clove garlic, minced
- 1 cup peppadew peppers, seeds & green tops removed, roughly chopped (or substitute sweet red pepper if you can't find peppadews or if you want to avoid spicy peppers)
- 1/2 cup sweet red bell pepper
- 1 cup waxy yellow potato, peeled and diced
- 1/4 cup water OR white wine
- Optional: 4 ounces goat chevre, to top
- Preheat the oven to 375F. Place an oven rack on the top level.
- In a medium mixing bowl, whisk together the eggs, coconut milk, sea salt, black pepper, and turmeric. Set aside.
- Set a wide cast iron pan (or an oven-safe pan) on medium high heat.
- Once the pan is good and hot, add the oil and onion to the pan. Sauté for 8-10 minutes or so, until the onion starts to become golden and caramelized.
- Add the garlic and peppers to the pan and cook for another 10 minutes or so, stirring occasionally. The peppers will blister and soften, some will even blacken slightly. Trust me, that's a good thing.
- Add the potatoes and 1/4 cup water or white wine. Cover your pan and let cook for 8-10 minutes more, until the water/wine has cooked off and the potatoes are soft enough to cut with a fork. If the water/wine cooks off before the potatoes are done, add 1 tablespoon of water/wine at a time and steam further until the potatoes soften.
- Once the potatoes are soft, pour the egg mixture over the sautéed onion, pepper and potato mixture.
- Turn off the heat and transfer the pan to the hot oven on the top rack. Bake for 8-10 minutes, until the egg is set.
- Set the hot pan on a heat safe surface. Let cool for 10 minutes before serving. Optionally, serve with goat cheese and a side of sautéed kale.