A frittata is an Italian omelet that is typically cooked in olive oil, but I have made some delicious frittatas using only Expeller-Pressed Coconut Oil (EPCO). You could use a combination of olive oil and EPCO if you wanted some olive oil flavor.

Many frittata recipes call for browning under the broiler, but this is not necessary. In the old days on the farm in Italy, people didn’t have broilers anyway. The frittata usually has a filling of sautéed, diced vegetables, cheese, sausage, etc. The filling is usually lightly sautéed in the skillet first, then the beaten eggs are added. The finished frittata is sliced into wedges like a pizza and can be eaten warm, room temperature, or cold. It can even be taken on a picnic.

Zucchini Frittata

Servings: 2

Ingredients:

• Expeller-Pressed Coconut Oil (as much as you need)
• 1/8 red bell pepper, diced finely
• 1 one-inch wedge of red onion, diced finely
• 1 small zucchini, diced
• 4 eggs (large)
• salt and pepper (optional)
• grated Asiago cheese (optional)

Directions:

Pour or spoon some EPCO into a 10-inch skillet. Turn heat to medium-low. When the oil is hot but not smoking, sauté red pepper and onion lightly for a couple of minutes; add zucchini and sauté for a few more minutes until golden brown. If necessary, raise heat slightly and add more oil.

Lightly beat the eggs in a bowl, add salt and pepper, and pour into the skillet. Tilt the pan so that eggs cover the entire bottom of skillet. DO NOT STIR eggs! Cook gently, tilting the pan to let some of the uncooked egg run to the bottom of the pan, but do not stir. Repeat a few times until all available runny egg is cooked. Add cheese, if desired.

Cook until golden brown on the bottom. (While cooking the bottom of the frittata, I like to cover the skillet with a lid so that the upper side of the frittata is cooked slightly by the steam). Use a large, flat lid or a dinner plate to flip the skillet over, so that the frittata rests on the lid or plate. Slide the frittata back into the skillet and cook the other side. (Or if that is too awkward, just cut the frittata into wedges at this point and flip the wedges over one at a time).

Other frittata combinations:

Mushroom, Red Onion, and Basil

Ingredients:

• 3 eggs (large)
• about 1/3–1/2 cup fresh mushrooms, roughly chopped
• about a 2/3-inch wedge of red onion, chopped
• 3–4 basil leaves

Directions:

Sauté the mushrooms until they start to turn golden; add onion and sauté till mushrooms are slightly browned. Snip the basil leaves into the beaten egg yolks along with salt and pepper. Continue as directed above.

Mushroom, Asiago, and Chives

Ingredients:

• 3 eggs (large)
• about 1/3–1/2 cup fresh mushrooms, roughly chopped
• about 2 tablespoons snipped fresh chives
• about 1/4 cup grated Asiago cheese

Directions:

Sauté mushrooms until very golden brown. Meanwhile, beat eggs and snip chives into egg mixture. Add pepper and just a touch of salt (Asiago is already somewhat salty). Raise heat, pour eggs into pan, and tilt pan. Spread cheese on top and cover pan. Continue as usual.

Recipe submitted by Simi, Los Angles, CA.

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Cherry Muffins

Ingredients:

• Expeller-Pressed Coconut Oil for greasing pan
• 2 cups freshly ground white wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoons Himalayan Salt
• 1 cup sour cream
• 1 egg
• 1 tablespoon Coconut Cream Concentrate, thinned with water to about 2–4 tablespoons
• 1 (9 ounce) jar cherry jam

Directions:

Heat oven to 350 degrees.

Grease muffin pan with Expeller-Pressed Coconut Oil. Mix dry ingredients together in a large bowl. Stir together wet ingredients in a medium bowl. Stir wet ingredients into dry.

Pour half muffin batter into muffin cups. Top each with 1 tablespoon jam; you should use the whole jar. Top with rest of batter. Bake until puffed and cooked through, about 20–30 minutes. Yumm!

Recipe submitted by Kim, Whigham, GA.

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This is a little bit different way to have your morning oatmeal…it takes more time, but I think it’s definitely worth it!

Oat Cakes

Ingredients:

• 1 cup rolled oats
• 1/8 teaspoon baking soda
• 2 1/2 tablespoons coconut oil, divided
• 1/4 cup boiling water

For Topping:

• maple syrup
• bananas, cooked in coconut oil

Directions:

Chop oats into a course meal in a blender or food processor. Transfer to a mixing bowl. Add baking soda.

Melt (if needed) 2 tablespoons of coconut oil and pour into the oatmeal; mix well. Slowly pour in the boiling water, stirring constantly and scraping the sides of the bowl until a sticky batter develops. Let rest 3 minutes.

Meanwhile heat remaining oil in skillet. Drop 6 spoonfuls of batter into pan. Pat down until 1/4 inch thick and cook over low-medium heat until crisp and golden brown, 5–7 minutes. Turn cakes over and repeat.

Cakes can be topped with maple syrup alone, BUT I like to thickly slice bananas and fry them in coconut oil over low heat and top the oat cakes with the bananas and some maple syrup. YUM.

Recipe submitted by Tierra, Denver, CO

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