Hakuna Fritatta! What a Wonderful meal!

HAKUNA FRITATTA!
My daughter Jessica came up with the name for this delicious, one dish recipe. It can be served for breakfast lunch or dinner. Plus it can be served hot or cold (no worries!). I don't have a fritatta pan, so I used an oven safe skillet.



We chose to eat it warm for dinner, with some sour cream and Tabasco sauce on the side. Yum yum! It was perfect! I individually wrapped the leftover portions in tin foil and kept them in the fridge. They were easy to grab on the way out the door the next day. So give this "problem free philosophy" a try!

HAKUNA FRITATTA
1 small bag of your favorite type of potatoes
olive oil
salt and pepper, to taste
15 slices of bacon (plus more for garnish if you like)
1 dozen eggs
2.5 cups shredded cheddar cheese
1/4 cup minced fresh chives (or 1/3 cup minced scallions, if you prefer)
sour cream

Preheat oven to 500 degrees. Wash and cut up potatoes into quarters, and toss with a generous sprinkle of olive oil, salt and pepper. Then place on large baking sheet and bake for about 30-40 minutes. Let cool.

 (This also works well if you have leftover potatoes from a previous meal. Then you can skip this part and "recycle" your already cooked potatoes!)


In the meantime, dice bacon into 1/2 inch slices and cook in fritatta pan or oven safe skillet (non stick if possible) until crisp, about 10 minutes. Separate some for garnish if you made extra.

In a large bowl, whisk eggs, salt and pepper, 1 cup of shredded cheese, and chives (or scallions).

Then back in your skillet, add 2 tbsp olive oil and the potatoes to the bacon, pour in egg mixture, and stir so everything is distributed fairly evenly.Cook on medium heat, using spatula to lift edges so that uncooked egg can flow underneath. Continue cooking for about 10 minutes.


Oven should be set on broil (HIGH) and then you can add the rest of the shredded cheese on top, as well as the bacon reserved for garnish. Then place your oven safe skillet in the oven, and watch closely, until nothing on the top is runny and the cheese is a nice golden brown color. (Be sure to sniff the sizzling bacon as you remove the skillet from the oven!)

Let it cool for a minute or two, and loosen it up so that it will easily slide onto your serving platter. Then cut into slices and you are ready to eat!

(Oh, and don't forget to say "Rub a dub dub, Thanks for the Grub" first! ) 

I would love to hear your comments on this recipe, as well as your own ideas for a yummy frittata! Do tell! :-)

And remember to check Fifi out on Facebook. Just click the "Facebook" box at the upper right hand side of this page. Thanks!

Pumpkin Donut Muffins

Donut Muffins seem to be one of the latest trends on the "foodie" runway these days. I am blogging about these donut muffins in particular for a few reasons.

1)My niece Mel made them on vacation and the entire batch disappeared immediately. 2) I love pumpkin!
3)Believe it or not, they're made with several ingredients that are very GOOD FOR YOU!

FOR INSTANCE, they contain:
Coconut oil: Coconut oil is rich in lauric acid, which is known for being anti-viral, antibacterial and anti-fungal. Coconut oil is also being used by thyroid sufferers to increase body metabolism, and to lose weight. Virgin coconut oil is also used for making natural soaps and other health products, as it is one of the healthiest things one can put on their skin.

Pumpkin Puree: The alpha-carotene and beta-carotene are potent antioxidants found in pumpkin and are pro-vitamin A carotenoids, meaning the body converts them to vitamin A. Vitamin A promotes healthy vision and ensures proper immune function. The beta-carotene in pumpkin may also reverse skin damage caused by the sun and act as an anti-inflammatory. Alpha-carotene is thought to slow the aging process and also reduce the risk of developing cataracts and prevent tumor growth. Carotenoids also boost immunity and lessen the risk of heart disease.

Buttermilk:  Buttermilk is lower in fat than regular milk, because the fat has been removed to make butter. It is also high in potassium, vitamin B12, calcium, and riboflavin as well as a good source of phosphorus.
Cinnamon: Cinnamon has a regulatory effect on blood sugar, has shown an amazing ability to fight yeast infections, it has an anti-clotting effect on the blood, is a natural food preservative, and a great source of manganese, fiber, iron, and calcium.

(If you know of any other health benefits of these ingredients, PLEASE feel free to share them with us in the comments section!)


In addition, Mel used mostly Organic ingredients. The health-worthiness of these yummy little numbers are seriously off the hook!

Pumpkin Donut Muffins
Makes about 15

10 tablespoons Organic Coconut Oil , softened
3 cups all purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon sea salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/3 cup buttermilk
1 1/4 organic (or traditional) pure pumpkin puree (from 15 oz can)
3/4 cup organic (or traditional) light brown sugar
2 large eggs

Sugar Coating:
3/4 cup sugar in the raw/turbinado (or traditional sugar)
2 1/2 teaspoons ground cinnamon
1/4 cup Organic coconut oil, melted

Directions:
Preheat oven to 350 degrees. Spray muffin cups with non-stick cooking spray, then coat each one with flour.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin puree. In a large bowl mix together the coconut oil and brown sugar until thoroughly mixed. Beat in eggs, one at a time, scraping the sides of the bowl as needed. Alternate adding flour mixture with pumpkin mixture, little by little, until well blended.

Spoon a small amount of batter (about 1/3 cup) into each muffin cup. Bake until toothpick inserted in center comes out clean, about 30 minutes. Meanwhile, in a medium bowl, combine the turbinado sugar with cinnamon.

Let muffins cool 10 minutes in pan on a wire rack. One at a time, remove muffins from from pan, brush all over with coconut oil, then toss to coat with cinnamon sugar mixture. Let the "Donut Muffins" cool completely on a wire rack.

            Then dig in!! They're perfect with a hot cup of coffee, tea, or hot chocolate.