The little bit of extra energy that goes into this dish is worth it, especially since you'll end up with more breakfast than you need. Pack up the extra portions for lunch or dinner. Whole eggs are nourishing, hearty, and warming; a perfect complement for a dry, light, and cold constitution like vata. In fact, vata is the only dosha that really thrives on eggs as a regular breakfast food. Another key ingredient in this dish that's warming, perhaps surprisingly, is salt. For maximum health benefits, use a really good quality, mineral-rich version like Celtic sea salt or fleur de sel.
- 2 T ghee, butter or coconut oil
- 1 large garlic clove, minced
- 1 tsp whole mustard seeds
- 1/2 lb (or about 4 small-medium) red potatoes, scrubbed and thinly sliced
- 1/2 C thinly sliced scallion, red onion, or leek
- 1 tsp dried basil
- 1 tsp dried rosemary
- 6 organic eggs, beaten
- 1/4 C whole dairy, almond, or oat milk
- 1/2 tsp salt
- 1/2 C packed argula or spinach leaves
Preheat the oven to 400 degrees.
Use a small to medium heat-proof skillet (preferably ceramic or cast-iron). Heat the ghee over medium heat until melted. Add the garlic and mustard seed. Once the mustard seeds begin to pop, add the potatoes, scallions, basil, and rosemary. Cook for 5 minutes, allowing the potatoes to brown on one side. Toss the potato and scallion mixture in the pan and cook for another 5 minutes.
Meanwhile, whisk together the eggs, milk, and salt. Add the arugula or spinach. Pour the egg mixture into the skillet and let the eggs settle around and under the potatoes for a few seconds.
Transfer the skillet to the oven and bake for 10 minutes, or until the top is golden.
Turn off the heat and let the frittata sit in the oven for a few more minutes. Remove from the oven and serve.
Recipe copyright Talya Lutzker and Talya's Kitchen, 2014