Sunday, October 23, 2011


I have something to confess. I cheated this morning. I ate 5 irresistibly ripe, red raspberries off my raspberry bush when I went out to collect greens for breakfast. Oops.

It's Sunday and I really wanted to make a substantial breakfast with lots of green things and vegetables. I grabbed some chard, kale, dill and chervil from the garden. I also noticed my lemon balm going bananas again. I snatched some to make tea!

On a side note! Last night I experimented with wakame seaweed. I was thinking I could make some seaweed "chips" if I baked the soaked, slimy greens in the oven. It worked, sorta...they were SUPER salty. I crumbled up the brittle bits into flakes, threw them into a jar and I planned to use them for seasoning.

Back to breakfast...
You can pretty much make a frittata with anything. It is an excellent "fridge cleaner." I used the smoked whitefish that I picked up yesterday along with the greens, onions, mushrooms and a bit of the noted seaweed seasoning.

To make a delicious frittata, I like to preheat the oven to about 450 degrees. Once it's heated, I put a small, cast iron skillet into the oven to get it nice and hot. (This summer when camping I realized that a super-hot skillet is less likely to make your eggs stick.)

Take some time to prepare your filling. Some combination of protein and herbs will do! For two people, I used 4 eggs cracked into a medium bowl. I added about 1/2 cup of flaked smoked fish, chervil, dill, seaweed flakes and pepper.

Whisk up the mixture and set it aside.

Once everything is chopped and diced, take the pan out of the oven and put it on a burner at medium-high heat. I used a bit of coconut oil in the pan and then tossed in the mushrooms and onions to soften them. The pan is very hot so you need next to no time and should stir to prevent burning. I then tossed in the greens and cooked everything for about 2 minutes. I poured in the egg mixture and stirred it for about a minute which helps to make sure it heats at an even temperature. Toss the pan into the oven and cook until the centre is firm.

We had our frittata with a salad of lettuce, broccoli, avocado, watermelon radish and basil sprouts. Topped with olive oil and lime.

I'm on my way to Academy of Lions to participate in the lovely Erin Mccutcheon's Mobility Clinic. Erin is an amazing-ass-kicking coach at The Academy. I will update y'all about the session later!

Happy sunday!

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