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Primed Joan’s Super Zoodle Frittata

From my Primed pal Joan Tuaño:
“My Primed Zoodle Frittata super fluffy with coconut milk. Only put a little salt, pepper and used olive oil 😍
joan
From Primed beauty Joan Tuaño: “Chad! Thank YOU for your work and being a shining inspiration to us, especially us yuppies 😉 I am feeling fantastic always energetic as I am making more primed choices!! The challenge now is to help my folks go the same direction!”

I will help Joan’s folks by meeting them personally or through skype. We can never be truly healthy if our loved ones are not.

Read about Primed Joan here: https://primedforyourlife.com/2016/07/06/enderun-colleges-alumni-rocking-the-primed-lifestyle-gabs-lost-7kgs-in-3-weeks/

and here: https://primedforyourlife.com/2016/08/10/primed-success-stories-summarized/

— with Joan Tuaño.

Primed Joan’s Super Zoodle Frittata Recipe

 

joan-zudle-frittata
Ingredients:
  • olive oil,
  • 3 eggs,
  • 1 large green zucchini,
  • a few glugs of coconut milk,
  • sea salt,
  • fresh black pepper,
  • rocket leaves (to serve)
  • Optional: chili flakes and some cheese
Method:
  • Turn your oven on to 180 celsius.
  • Spiralize your zucchini or cut them into really thin strips. I use the Gefu Spirelli Spiral Cutter Spiralizer which is super handy. If you think it’s too much zucchini, it’s probably not as the volume shrinks when cooked!joan-zudler
  • In a bowl whisk the eggs together, pour in the coconut milk until well combined.
  • Add salt and pepper.
  • In a saucepan pour a little olive oil then the zucchini. I used some tongs to just toss them around. Allow the water from the zucchini to evaporate.
  • Pour in the egg mixture and use a fork to just wiggle the eggs around to allow thorough cooking. Top with cheese and chili flakes if using.
  • After a few minutes (I use my gut feeling as a timer) transfer the pan to your oven to cook the top.

joan-frittata-fi


When it’s all puffed up and there’s no sign of runny eggs, it’s time to serve! I like serving it on the pan to give it a classy feeling 😉

Serve on top of some rocket leaves (I like to spray with some olive oil and a drizzle of balsamic glaze for extra flavor).

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