Very similar to the Frittata or Quiche, this Spanish Tortilla recipe has been on weekly rotation in my house. It’s extremely versatile, quick and literally a meal in itself. The below version is gluten and grain free and a fantastic addition to the healthy fat loss recipe rotation. Feel free to tweak the veggies and add others to your liking. The base is essentially the same every time.
8 organic or local pastured eggs
1 organic sweet potato, cut into cubes
1 organic red onion sliced thin
1 organic red pepper, sliced
1 handful of spinach (or greens of choice)
1/2 cup chopped fresh parsley (optional)
1 teaspoon minced garlic (optional)
1 tablespoon oil (I use expeller pressed coconut oil)
Using a large skillet (I use cast iron) heat oil over medium heat. Add all vegetables and toss in pan. Cover and cook, stirring occasionally, for 10-15 minutes or until veggies are tender. Uncover and allow remaining juices to cook off. While cooking the veggies heat the oven to 375f. Beat eggs and parsley together. Once liquid has evaporate from your veggies pour eggs and parsley and cook in the oven uncovered for about 15 minutes.
Enjoy these slices of goodness with your favorite hot sauce or salsa. They also make a wonderful breakfast too!
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