Friday, April 26, 2013

Steak frittatta

Steak and shredded vegetable frittata

Frittatas are an easy way to get rid of whatever veggies are languishing in your fridge at the time and stretch an otherwise too small portion of protein to feed three for dinner and have leftovers for lunches the next day. 

1 tsp coconut oil
1 lb beef steak, diced
1 sweet potato, peeled and blitzed in the food processor
1 bag frozen broccoli, blitzed in the food processor
1 tsp minced garlic
1 tablespoon coconut aminos
8 eggs
2 tablespoons coconut flour

Pre heat oven to 350F.

Melt oil in oven safe pan and cook steak until done, adding garlic and aminos to the pan.  Add the sweet potato and broccoli and stir well.  Whisk the eggs and flour together and pour into the pan, give it a shake to distribute the egg-y goodness.  Pop it all in the oven for 25-30 minutes until done, in the last few minutes switch the oven to broil and toast the top.  Serve topped with avocado and salad on the side.

Happy eating to all and to all a good life!

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