I’m still battling with the cold and flu. So far, I seem to be winning, but damn that headache and fever!I skipped running this morning - which sucks - but I still managed to do some Vinyasa yoga at home.
When I can’t make it to the gym, I unroll my yoga mat, log onto DoYogaWithMe.com and take one of their awesome on-line classes.
If you don’t know this yoga website yet, you really should.
It has hundreds of videos, organized by level of difficulty, style, length and teacher. All videos are free. No account creation. No sign-in. No spam. In other words, awesome.
The body needs energy, and vitamins, minerals, and antioxidants to fight the illness, so better give it what it requires.
For some reason whenever I’m sick I crave eggs.
Scrambled, poached, omelets, frittatas….I just love ‘em. I think it’s because whenever I was sick when I was little, my mom would make me scrambled eggs with spinach. Eggs are also the easiest thing to cook in the world, which is a nice bonus when you’re constantly blowing your nose and your eyes are tearing like crazy.
I should start off by saying that there is nothing "holiday" about this frittata except that we generally only eat this frittata on holidays; and that the color palette is red, green with dashes of white and yellow/gold - the main colours of Christmas.
Other than that, you can have it pretty much on any day of the year.
This Holiday frittata is one of the best destinations I can think of for frozen peas and jarred red peppers; and a reason enough to have a bag of peas in your freezer and a jar of pepper in your fridge at all times.
Perfect for breakfast, lunch or dinner and looks beautiful on a Holiday buffet too (if you’re having one...)
Holiday Frittata Print this recipe!
Feeds 6 people as a main dish, or 12 as a starter
2 tablespoons olive oil
3 scallions (or 1 medium onion), finely chopped
2 - 3 jarred roasted red peppers, drained, rinsed, patted dry and diced
1 cup / 4.5 oz / 128 gr frozen peas, thawed
1 garlic clove, minced
10 free-range organic eggs
3 tablespoons milk (your choice of milk, I used almond)
2 tablespoons chopped fresh parsley
1 teaspoon fine grain sea salt
Ground black pepper to taste
Heat one tablespoon of olive oil in a large nonstick frying pan (I used a 12-inch skillet). Add scallions (or onion) and garlic and cook, stirring often, for 4 to 5 minutes until scallions begin to soften. Season with salt and pepper, remove from the heat and scrape into a bowl. Rinse and dry the pan.
In a large bowl beat the eggs, stir in ½ teaspoon of salt, ground black pepper, milk, peas, jarred red peppers, parsley and cooked scallions.
Heat the remaining one tablespoon of olive oil in the pan used before, over medium-high heat.
Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface.
Turn the heat down to low, cover with a lid (use a pizza pan if you don’t have a lid that fills your skillet), and cook for 10 minutes.
From time to time remove the lid and loosen the bottom of the frittata with a spatula, tilting the pan, so that the bottom doesn’t burn. It will turn a deep golden brown.
Using the lid (or a large plate) carefully flip the frittata and cook on the other side for further 3 to 4 minutes, shaking the pan a couple of times to make sure the frittata isn’t sticking.
Carefully slide the frittata from the pan onto a large platter.
Serve warm, at room temperature, or cold.
One serving yields 239 calories, 17 grams of fat, 7 grams of carbs and 13 grams of protein.