Confetti Frittata

Confetti Frittata

Confetti  Frittata

Yield: 9 servings or one 8 x 8-inch square glass baking dish

Cook:  45 to 50 minutes

½ cup onion, chopped

¼ cup yellow or orange bell pepper, chopped

¼ cup red bell pepper, chopped

1 garlic clove, minced

2 tbsp. olive oil

1 cup tomatoes, chopped

¼ cup fresh parsley, chopped (1 tbsp. dried)

8 large eggs, slightly beaten

¼ tsp. cayenne pepper

½ tsp. smoked paprika

½ tsp. sea salt

1 cup fine bread crumbs (gluten-free)

1/3 to ½ cup cooked bacon (cut in small chunks)

In a skillet, sauté onion, bell peppers and garlic in olive oil for about 5 minutes or until tender. Stir in tomatoes and parsley; remove from heat and set aside.

In a large bowl, combine eggs, cayenne pepper, smoked paprika, sea salt, bread crumbs and bacon. Stir in the sautéed vegetables.

Pour into an oiled 8-inch square glass baking dish. Bake, uncovered, at 350 F for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cover if frittata starts getting brown before middle is cooked. Let stand for 5 minutes before cutting.

 

Featured at Simple Meals Friday

 

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From The Farm Blog Hop

The Jenny Evolution

My name is not Fudd

Cabbage, cucumbers, and zucchini.  Tomatoes, parsley, kohlrabi, bell peppers, potatoes and eggs. What a haul! Thank you to a generous family with a garden and to generous chickens.

I guess this means I have some work to do. Sauerkraut, kimchi and other things for possible future posts. Tomatoes and peppers for this tomato sauce.  Food to fill my husband. Some for me…I hope.

I was able to use fresh herbs and carrots from our garden… our very first garden!

It’s so nice to have organic foods from the back yard, though Mr Crow and other mysterious visitors thought so as well. I thought that I had a “wascally wabbit” but it turned out to be my husband. Luckily for him, my name is not Fudd.

If you are interested in tomato sauce, look below.

Fresh Tomato Sauce with Sass

1 tbsp. olive oil

2/3 cup chopped onions

2/3 cup bell pepper (red, yellow or green – or a mixture of your choice)

3 cloves garlic, minced

2 quarts (8 cups) chopped fresh tomatoes (that have been seeded and peeled)

½ cup grated carrots

4 tsp. fresh basil, chopped (2 tsp. dried)

4 tsp. fresh oregano, chopped (2 tsp. dried)

2 tsp. fresh rosemary, chopped (1 tsp. dried)

1 tsp. fresh parsley, chopped (½ tsp. dried)

1 tsp. salt

2 tsp. sucanat or coconut sugar (optional)

¼ tsp. cayenne pepper

½ cup water

2 cups chopped mushrooms (optional)

In a large saucepan, heat olive oil at medium heat. Cook onions, garlic and bell pepper about 5 minutes or just until tender. Add the rest of the ingredients. Simmer, uncovered, for about 1 hour. Stir occasionally.

Freeze in containers if you like or use with your favorite pasta or vegetable noodles.

Fresh Tomato Sauce with Sass

Notes:

  • Coconut sugar (or coconut crystals) is produced from the sap of the flower buds of the coconut tree. It is low glycemic and is a great substitute for refined white or brown sugar. It has a caramel-like taste and is full of nutrients.
  • Sucanat is an unrefined cane sugar.  It is basically pure dried sugar cane juice.  Vitamins and minerals are still intact when it is ready for packaging.

This post was featured on Wellness Weekend

This post is linked to Fat Tuesday , Better Mom Mondays ,  Make Your Own Monday , Melt in Your Mouth Monday , Mostly Homemade Mondays , Natural Living Mondays ,  Allergy Free Wednesday , Cast Party Wednesday , Healthy 2day Wednesdays , Real Food Wednesday , Waste Not Want Not Wednesday , Wellness Wednesday , Full Plate Thursday , Simple Lives Thursday , Tasty Traditions , Thank Your Body Thursday , Simple Meals Fridays , Foodie Friday , Unprocessed Fridays , Wellness Weekend , Healthy Vegan Friday , Allergy Free Lunchbox Love , Gluten Free Fridays ,

From The Farm Blog Hop

The Jenny Evolution