Read The Primal Blueprint Cookbook Online
Authors: Mark Sisson,Jennifer Meier
The Primal Blueprint Cookbook (29 page)
INGREDIENTS:
1 tablespoon oil
2 tablespoon finely chopped onion
1 bunch of Swiss Chard, finely chopped
6 beaten eggs
A tablespoon or two of dried or fresh herbs (like oregano, basil or parsley)
Optional additions:
grated cheese, diced peppers, cooked sausage
INSTRUCTIONS:
Warm oil in an ovenproof sauté pan and sauté onions until they begin to soften. Add Swiss Chard and sauté until it wilts, about five minutes. Add dried or fresh herbs. Pour in eggs, stir quickly then let cook until they just barely begin to set. The frittata can be finished three ways: turn the heat down to medium–low and put a lid on the pan so the eggs can cook through; put the pan under a broiler for 3–5 minutes; finish in the oven at around 375°F.
The size of the sauté pan you use will determine how thick the frittata is. Smaller pans make thicker frittatas that puff up more.
GG
F
OO
Y
UNG
This classic dish found on many Chinese American menus is similar to a frittata, but the flavor is entirely different. We like it best for dinner, when the savory combination of mushrooms and shrimp tastes just right.
INGREDIENTS:
6 eggs, beaten
1–2 tablespoons wheat-free tamari
1–2 finely diced garlic cloves
½ teaspoon red pepper flakes
2 tablespoons toasted sesame oil
¼ cup finely chopped mushrooms
¼ cup finely diced scallions, plus more for garnish
½ pound shrimp (peeled and deveined), roughly chopped
1 cup mung bean sprouts
INSTRUCTIONS:
Beat eggs in a bowl with tamari, minced garlic and pepper flakes.
Heat 1 tablespoon of sesame oil to cook mushrooms and scallions on medium-low heat. Add shrimp and cook just until they begin to turn pink then add bean sprouts. Add last tablespoon of oil then pour in eggs. Stir a few times then let the eggs begin to set. The Egg Foo Yung can be finished three ways: keep the heat at medium-low heat and put a lid on the pan so the eggs can cook through; put the pan under a broiler for 3–5 minutes; finish in the oven at around 375°F.
UCCHINI
E
GG
B
AKE
This dish is a lot like a casserole and is something that is great to serve for dinner alongside a salad. It can be made ahead of time and heated up just before eating, although it’s great cold if you’re too hungry to wait.
INGREDIENTS:
4 tablespoons butter
¼ cup finely chopped onion
2 pounds zucchini, grated
½ pound ground Italian sausage or other ground meat
3 eggs, beaten
cup grated Parmigiano-Reggiano cheese
INSTRUCTIONS:
Preheat oven to 350°F. In a sauté pan, melt butter and add onion and zucchini. Sauté until zucchini is tender, 5–7 minutes. Put zucchini in a colander to drain off any excess liquid. Add sausage to the sauté pan and sauté until just cooked. Combine the sausage and zucchini and season to taste. Add eggs, mix well, and pour into an 8x8 square pan. Grate cheese on top. Bake uncovered 35–40 minutes.
OMATOES
S
TUFFED
WITH
G
ROUND
B
ISON
AND
E
GGS
When you’re tired of the standard scramble or omelet, turn to this recipe to make breakfast interesting again. We especially love this recipe during the summer when perfectly ripe, large tomatoes are easy to find. You can easily multiply this recipe and bake a whole pan of Tomatoes Stuffed with Ground Bison and Eggs for a large group.