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Great Day Kitchen, 3/20/18 - Spring Veggie Frittata and Upside Down Strawberry Cake

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Chef Hillori Hansen from Whole Foods visited the Great Day Kitchen to prepare some delicious food.

Spring Veggie Frittata

Ingredients:

1 – 2 tablespoons butter

1 dozen eggs

½ cup plain yogurt (optional)

1 – 2 teaspoons salt or to taste (optional)

Freshly ground black pepper, to taste (optional)

¼ - ½ cups dill, roughly chopped

1 bunch spring green onion or leek, chopped

2 – 3 cups spring veggies like asparagus, kale, cabbage, cauliflower or artichoke

1 cup parmesan cheese (optional)

Directions:

Preheat broiler oven.

In a large bowl, whisk together the eggs, yogurt, salt, pepper and dill. Set aside.

Heat a 10 inch cast iron or oven proof skillet and add 2 tablespoons of butter. Completely coat the bottom and sides of the skillet.

Add spring onion let soften for about 5 minutes.

Add in spring veggies and soften if desired.

Pour in the egg spreading out evenly.

Cook for about 12 – 15 minutes or until eggs are barely set and a little loose on top.

Sprinkle Parmesan cheese over the egg frittata and place under the broiler oven for 2 – 5 minutes or until lightly browned and bubbly.

Remove from oven and let cool slightly, then cut into wedges and serve.

Note: You can add different veggies, herbs and cheese for a completely different flavor.


Upside Down Strawberry Cake (gluten and dairy free)

Ingredients:

Strawberries:

2 cups strawberries, sliced

3 tablespoons ghee or olive oil

1/2 tsp cinnamon

2 tablespoons honey

Pinch salt

Cake:

1/3 cup almond milk

1 Tablespoon apple cider vinegar

2 eggs

1/3 cup honey

1/4 cup olive oil or ghee, melted

1 tsp vanilla

2 cups almond meal

1/4 cup Otto’s cassava flour

1 tsp baking soda

1/4 tsp salt

Instructions:

Preheat oven to 315 degrees

Melt ghee, honey, cinnamon and salt in a saucepan until mixture starts to bubble and stir together. Fold strawberries into mixture until well coated.

Combine almond milk and apple cider vinegar in a small dish, set aside.

In a separate bowl, whisk eggs and add in honey, oil, vanilla and almond milk mixture.

Combine flours, salt and baking soda in another bowl.

Add wet ingredients to dry ingredients and mix together.

In a non-stick cake pan spray with oil, or line with parchment paper.

Add glazed strawberries to the bottom of the pan, covering the bottom.

Pour the cake mix over top of the strawberries.

Bake for 30-40 minutes or until toothpick comes out clean.




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