Okay, maybe this doesn't feed 30 but I'm such a sucker for those stupid kind of puns. Regardless, this Frittata is HUGE, (sorry to the Hillary fans out there). There's a couple of reasons why that works out so well for me.
- It freezes pretty nicely so I can always save some for later
- It actually tastes really good cold so I can put it in the fridge and eat it all day e'ryday.
- I can put anything in it because it's like way forgiving like that (i.e. cleaning the fridge party)
- If I make this at the beginning of the week I can have a slice almost every morning no problem
- It's so delicious, I could eat it forever
- I'm totally prepped for the occasional impromptu party
Let me take a couple of steps back for a minute, what is whole 30?
Okay, I'm going to pretend I'm not hurt that you haven't been keeping up on my Instagram for the last week an a half and tell you. Whole 30 is basically this cleanse where you spend 30 days eliminating food triggers from your diet that can cause issues like inflammation, headaches, bloating, etc. This requires removing all grains, soy, dairy, legumes, alcohol, preservatives (some natural ones are allowed) and sugar. You end up eating 3 good nutritious meals a day with quality foods that fill you and allow you freedom from cravings. Once your body is cleansed of these foods you slowly integrate each one back into your diet one at a time so that you can recognize which foods are harmful to you and which are not. It is then your choice to eat that food and battle the effects or not. The Whole 30 community is incredibly supportive and responsive and the rules are very clearly laid out. To find out more information on Whole 30 click here. So far, I'm on Day 12 and I'm feeling wonderful. I am full after meals, I no longer crave sweets or cake and I'm slimming out (which was never the purpose but is always a nice side effect. I feel more in control of what I eat and stronger both mentally and physically. It's a good feeling.
The one downside of this diet is that it requires a lot of preparation. You no longer have the convenience of grabbing a snack bar when your hungry or a slice of cheese for breakfast. You also want to make sure that whatever food you do have around is Whole 30 approved so you aren't tempted to grab a muffin or whatever instead. That's why making this super large Frittata at the start of the week makes my life so much easier. I'm guaranteed to have something delicious, aesthetically appealing, and whole 30 approved within arms reach.
For those of you who aren't on whole 30 which I'm going to assume is most of you, this Frittata is perfect now that Shabbos is getting shorter and people are most likely still meat when Shalosh Seudot rolls around. I always get asked what to make besides tuna and egg salad, This seems like a great option to me. Just leave out the sausage so that people can still eat their pizza for Melava Malka.
- 2-3 tbsp olive oil
- 1 small onion, sliced thinly
- 3 cloves garlic, minced
- 2 sausages, sliced (optional)
- 20 eggs, lightly beaten
- 1/2 c almond milk (Califa Farms)
- 1 cup herbs, roughly chopped (I like a mix of parsley dill and chives) save some for garnish
- 1 plum tomato, sliced thinly
- 2 tbsp nutritional yeast (optional)
- 2 tsp Kosher salt or to taste
- 1/2 tsp freshly cracked pepper or to taste
- Heat the oven to 350 F
- In a large ovenproof skillet, heat the oil over medium heat.
- Add the onion and saute until golden brown, about 8-10 minutes. Add in the garlic and saute another 2 minutes.
- Add the sausage sliced to the pan if using, and brown for about 5 minutes.
- In a large bowl, whisk together the eggs and almond milk. (I find using a hand mixer works well here) add in the herbs, yeast (if using), salt and pepper and whisk until integrated. If necessary, add more oil to the pan at this time.
- Pour the egg mixture into the pan covering the onions and garlic. Carefully lay the tomato slices on top of the eggs in a pattern of your desire.
- Allow the bottom of the fritata to set for about 10 minutes over the flame. Then, transfer to the oven to cook completely for about 20-25 minutes or until the fritata no longer jiggles.
- Cool for 5 minutes before slicing. Top with salt, pepper, and remaining herbs if desired.
Yields: 6-8 servings