Chorizo and Potato Frittata
Well, it's time I came clean with you all.
Has anybody noticed a theme lately with my foods?
Meat. Eggs. Corn. Salsa.
A few things have been lacking. Like, cookiescakesbrownies. Those kinds of things.
My dear baby boy and I have had a particularly consistent case of, well, thrush.
Ew, right? Sorry. But it's pretty common with breastfeeding moms so LAY OFF.
Just kidding. You can lay back on.
Anyways, none of the medicines have worked consistently for us, the only way I've been able to manage it is via diet. So I've made some...changes.
And worst of all, worst of all. No SUGAR.
It's the stuff of nightmares, especially around the holiday season.
His/our condition is supposed to clear up on its own at some point, and then I'll be back to my old ways. But until then?
Corn. Beans. Meat. Rice.
It's not so bad. And it's kind of fun to learn to cook things outside of my comfort zone.
But I do have cheat days once in a while. And my cookie day post is coming up soon...SOON!!!
Chorizo and Potato Frittata (from Simply Sugar and Gluten Free)
1 tablespoon extra virgin olive oil
1/2 large organic onion, cut end to end into ‘moons’
4 ounces chorizo, diced
1/2 – 3/4 of a baked potato, diced
2 large organic eggs
4 organic egg whites
1/4 cup almond milk (or soy or hemp or other non-dairy milk)
2 teaspoons fresh thyme, chopped
kosher salt & fresh ground pepper to taste
Preheat oven to 400 degrees F.
Heat the olive oil in a cast iron skillet over medium low heat. Sautee the onions until they’re beginning to soften. Add chorizo and potatoes and brown.
Meanwhile, whisk eggs together until they begin to froth. Add milk, thyme, salt, and pepper. Whisk well.
Pour eggs into skillet and let them cook for several minutes until they begin to form a solid edge around the side. Place into oven and bake until puffed and brown, about 10 – 15 minutes.
Carefully remove from oven and let sit for 5 minutes before serving.