The Conscious Frittata recipe was a gracious contribution from one of our favorite chefs, Caspar Poyck, who joined us at our Ojai retreat a few years back. Check him out on his website: www.consciouslyculinary.com and his blog: www.whatmakesyoueat.com. You can like him also like him on facebook to learn more. Here’s Caspar’s take on eating along with his delicious nutrient rich egg frittata recipe. Enjoy!
How we eat may be more important than What we eat! There is a culinary chicken-and-the-egg situation at play. The foods (What) we eat affect our body and How we eat, feel/think also creates an environment of bio-chemicals, hormones and endorphins inside our body which in turn affects how our foods process. Start your day off with ease and grace. Eggs are a great source of choline, which is essential for brain-health and of course an age-old symbol of fertility!
Cooking time: 15-20 minutes
1 tsp extra virgin olive oil
4 organic, free-range eggs
2 tablespoons sliced black olives
1 tablespoon julienne sliced sun-dried tomatoes
1 celery stalk/rib thinly sliced
2 basil leaves sliced into thin strips
4 sliced crimini mushrooms
1/3 cup grated cheese (optional)
a dash of cumin, cinnamon, salt and pepper
Beat the eggs in a bowl while slightly browning the mushrooms in a pan with olive oil. Add the other ingredients to your eggs and beat again. Pour the egg mixture into the pan and let cook for a while until the bottom starts to feel solid (gently jiggle the pan). If you chose to add the grated cheese, do that now and then instead of flipping (and tearing) the frittata, put the pan underneath your broiler and keep watch until the top is golden brown. Serve on a slice of toasted sprouted or rye bread with your favorite. Eat without distractions and with a smile.