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Frittata with Zucchini & Goat Cheese (HC) (KD)


10 eggs
1 tsp. salt
1 ½ tblsp. olive oil
2 to 3 small zucchini, sliced 1/8th inch thick
2 tblsp. fresh oregano, chopped
2 tblsp. chopped fresh flat-leafed parsley
4 oz. goat cheese, crumbled
Arugula salad

In a bowl, whisk together the eggs and ½ tsp. salt, set aside.
In a deep half of a frittata pan on medium, heat olive oil. When heated, add the zucchini and sprinkle with the remaining salt. Saute for 30 seconds, add the oregano and 2 tsp. parsley, and cook for 30 more seconds.

Add the eggs and stir quickly and lightly with a rubber spatula to combine with zucchini. Gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on top; do not stir. Reduce heat to low and cook, without stirring, about 4-5 minutes more.

Meanwhile, in the shallow half of the frittata pan, heat remaining olive oil over on medium heat. Place upside down on top of the deep pan and flip the frittata into the shallow pan. Reduce the heat to low and cook, covered for 3 minutes. Remove the top pan and continue cooking until the eggs are set, about 5 minutes.

Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish with parsley and serve with arugula salad.

Serves 6 to 8.

Omelet (MD) (KD)


4 organic eggs*
1 tsp. olive oil
Sea salt
Black pepper, freshly ground
Optional ingredients (see below)

Beat eggs in bowl.  * If desired, separate eggs, discarding all but one yolk. Whisk together the 4 egg whites and 1 yolk.

Heat olive oil over medium heat in a nonstick pan, add egg mixture and cook until omelet starts to form. Lift sides and let uncooked egg slide underneath until cooked through.

Add your choice of optional ingredients and season lightly with salt and pepper. Flip half of omelet over to cover filling and allow to set. Remove from pan and serve.

Optional ingredients:
Fresh chopped basil, sage, thyme, oregano or rosemary
Fresh chopped tomato
Steamed, chopped broccoli
Red or green bell pepper, diced
Onion, red or yellow, diced
Asparagus, steamed

Bacon and Egg Fat Bombs (KD)

2 large eggs                                                                                                                                                 1/4 cup butter or ghee, softened at room temp                                                                                             2 Tbsp mayo                                                                                                                                               1/4 tsp sea salt                                                                                                                                            1/4 tsp black pepper                                                                                                                                      4 large slices of bacon

Preheat the oven to 375 degrees.  Line a baking tray with baking paper. Lay the bacon strips out flat on the baking paper, leaving space so they don't overlap.  Place the tray in the oven and cook for about 10-15 mins until golden brown.  The time depends on the thickness of the bacon slices.  When done, remove from the oven and set aside to cool down. 

1. Boil the eggs.

2. Cut the butter into small pieces and add the peeled and quartered eggs.

3. Mass w/ a fork. Add the mayo, season and salt and pepper and mix well.  Pour in the bacon grease and combine well.  Place in the fridge for 20-30 mins or until it's solid and easy to form fat bombs.

4. Crumble the bacon in to small pieces and prepare for "breading". Remove the egg mixture from the fridge and start creating 6 balls.  you can use a spoon or ice-cream scooper. 
Serves 2. Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice; KD = Ketogenic Diet

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