Tag: egg

Wild Mushroom and Leek Frittata with Greens

Alright, keeping it short and sweet today because my brain is running wild with behind the scenes business here at The Goodness Life. Big things are brewing in the next few weeks, so keep your eyes open for an announcement coming soon. Exciting stuff!

Now onto the food…

This is the meal that I chose for my birthday dinner. It’s quick and easy, which is a pretty standard requirement of mine, and downright delicious! Plus, hit it with some greens and I’m one happy lady.

WILD MUSHROOM AND LEEK FRITTATA WITH GREENS
serves 4

1 red onion, coarsely chopped (1/2 for the egg mixture, 1/2 for the mushrooms)
1 leek, halved lengthwise and sliced into half-moons
2 tbsp coconut oil
2 pints wild mushroom mix (or any mushrooms will do)
2 cloves garlic, minced
2 tsp + 2 tsp fresh thyme (you can also used a dried “Italian” spice blend or any combination of basil, oregano, and thyme)
2 tsp balsamic vinaigrette (I just used a ‘splash’ – personal factoid: I am horrible at measuring things!)
salt and pepper
6 eggs
3 big handfuls mixed greens
optional: 1/8-1/4 cup goat cheese

In an ovenproof skillet (I used a 12 inch one), saute half of the red onion and the leek in 1 tbsp coconut oil on medium heat. Add salt, pepper, and 2 tsp thyme. Stirring often, let the onions and leeks caramelize, about 10-15 minutes.

While the onions are cooking, Saute the other half of the red onion in another pan (doesn’t have to be ovenproof) in the other 1 tbsp of coconut oil. Cook until the onions are tender and then add the garlic, mushrooms, 2 tsp thyme, salt and pepper, and a splash of balsamic vinaigrette. Cook on low-med heat until the mushrooms are done, about 10 minutes. Preheat the oven to 350F.

Whisk your 6 eggs together in a bowl and pour into the skillet over the onion and leek mixture. Leave the heat around 3-4 to set the bottom of the frittata, it should take just 2 minutes or so (At this point, sprinkle that goat cheese on top if you’re using it). Spread the mushroom mixture evenly over top and pop it into the oven for 7-9 minutes. Remove the skillet from the oven and top with greens. Voila! Birthday frittata, breakfast frittata, anytime frittata. Yum.

+ Erin
P 01/11/2013
t Blog, Dinner, Gluten-Free
Ccaramelized onion, egg, leek, mushrooms, red onion
9 No Comments

Sweet Potato and Corn Fritters

I am totally loving this week’s Food Matters Project pick by Aura of Dinner with Aura. I love potato latkes and fritters of all kinds, and these are really, really delicious.

I don’t regularly follow recipes, but this week’s recipe looked so good as is that I couldn’t resist.

Aura’s blog has the original Mark Bittman recipe up on it, and really, you should just check out her site because she’s quite lovely. Her recipes and photographs commonly have me drooling at my computer, so I’m sure you’ll find something you like over there.

I used a whole egg instead of just an egg white, because I couldn’t be bothered to separate an egg. Plus, all the good stuff is in the yolk, so I’m a proponent of just eating the whole egg. I also used my gluten-free all purpose flour to keep it wheat free on the home front.

I baked these bad boys at 350F for 10 minutes each side – for a healthy alternative to fried fritters. Aside from that, I actually followed Bittman’s recipe. I know, it’s hard to believe.

Try these out, you won’t regret it! And see all the other fantastic variations on the recipe over at The Food Matters Project.

+ Erin
P 11/12/2012
t Blog, Gluten-Free, Sides
Ccilantro, corn, dairy free, egg, green onion, sweet potato
9 8 Comments

Pumpkin Orange Pancakes – Gluten and Dairy Free

For this week’s Food Matters Project, Sandra chose Baked Pumpkin-Orange Custard. I had every intention of making that pumpkin custard. Every intention.

However, I woke up on Sunday morning craving pancakes. This happens pretty often on Sunday Mornings.

I had also recently bought a kitchen scale and been dying to try baking by weight like I’ve read so many other successful bakers have been doing for so long. I know, I know, pancakes are not exactly baking, but I used a weight ratio to combine the whole grain gluten-free flour, and I used my fancy new scale to make these pancakes, substituting pumpkin puree for butter and the juice of an orange for some of the buttermilk (which I switched out for water).

I found this recipe by Shauna Ahern of Gluten Free Girl and The Chef. It was perfect for my first attempt with a kitchen scale.

+ Erin
P 10/29/2012
t Blog, Breakfast, Gluten-Free
Cdairy free, egg, orange, pumpkin, sugar free
9 2 Comments

Tomato and Eggplant with Poached Eggs and Greens

Breakfast goodness! With this morning-time food fest being such an important part of the day, it’s a good idea to pack it full of all the veggies you can think of.

Eggplant. Tomato. Greens. Sprouts. Eggs, if you’re into that. You can serve this over grains, too, or some beans. Think of all the breakfasty possibilities!

In fact, without a great stretch of the imagination, you could even make this into lunch.

Or check this out: Dinner.

Woah. Talk about versatility!

+ Erin
P 04/27/2012
t Blog, Breakfast, Cleanse, Gluten-Free, Lunch
Cegg, eggplant, poached, salad, tomato
9 No Comments

Cleanse Day 6 – A Scramble, a Salad, and Aloo Gobi

Ahhhh. The halfway point. No major cravings so far, thanks to the toasted coconut flakes I’ve been munching on – the perfect blend of crunchy and sweetness – but I definitely miss mushrooms and vinegar (random?).

This morning I made a breakfast scramble from the leftover hash plus (thanks to a trip to the grocery store) tomatoes and avocado. Yum!