My Family Eats 36 Eggs Per Week! (why I’m not worried… and my Fast Frittata recipe… x)
Last week when I was doing my weekly shop I realised my family regularly goes through 36 eggs per week! Wow!
A few years ago, all these eggs might have worried me (remember those cholesterol myths?) but now I’m secretly high five-ing myself that I’m sneaking all that nutrition into my family.
Eggs are nature’s original super-food. They contain high levels of 11 essential vitamins and minerals – and are a high-quality, easily digestible protein source. Think about that. If you make your child an egg for breakfast, he has eaten a huge portion of his daily vitamins and minerals before he goes off to school. Awesome.
Eggs are also super high in the wonder vitamins – Vitamin A and Vitamin D. These two fat soluble vitamins are vital for bone development and growth (so hopefully my kids will be taller than me :-), plus these two vitamins are the main essentials to develop the brain, eyes and skin. Apparently they are also an integral part of your immunity and keep infections and colds away.
Eating 36 eggs per week, is only one egg, per day, per person in my home so I’m pretty excited that we are achieving this. Best of all, eggs are a fast and CHEAP dinner.
My family loves this easy frittata recipe and we eat it once a week here. A big plus is that it uses any leftover veggies in your fridge. I’ve successfully used zucchini, corn, capsicum, spinach, silverbeet, grated carrot, celery, beans, peas, pumpkin…. You name it you can put it in this frittata and make a meal out of not very much.
In fact, I think I’ll call it the “Over-achieving Frittata” – maximum nutrition out of the fridge’s leftovers. Love Jess xx
Over-achieving Fast Frittata
- 1 tablespoon butter
- 1 onion diced
- 4 long bacon rashers diced or about 1 and 1/4 cups diced bacon
- 1 red capsicum diced
- 12 free range eggs
- 1 tablespoon fresh continental parsley
- 10 cherry tomatoes
- 1 cup cheese
- Melt butter in a medium-large (27cm) stainless-steel fry-pan.
- Add onion and bacon and cook for five minutes until just done.
- Add capsicum and cook for a further 2 minutes.
- Spread mixture over bottom of frypan until fairly evenly spaced.
- Lightly whisk 12 eggs in a large bowl and pour over bacon and onion mixture.
- Add cherry tomatoes and parsley and then top whole pan with a layering of cheese.
- Cook for 5 minutes on low heat until omelette begins to bubble up. The bottom is now cooked.
- To cook the top, place under the grill element in your oven and cook under medium heat for a further 8 minutes until cheese is melted and omelette is just cooked through (no runny egg bits).
- Serve with a simple salad.