I’m just gonna put this RIGHT out there. I love eggs but they do not love me back. I love them because they represent life and they are delicious. I hate them because they upset my tum tums. What is a gal to do in order to keep eggs in her life?
Two months ago, I removed several foods from my diet to see which ones had a negative reaction to my body… just for shits and giggles. Low and behold, the day I put eggs back into my diet was the day my little experiment just turned to shits….literally. I thought to myself, “Well, okay dummy! That means you shouldn’t eat them, right?” In reality, yes. However, I am consciously choosing to not go down this way .
This morning was a glorious one with an overcast resembling Fall knocking on my bedroom window. It is coming very soon and I decided not to wait until it arrives in September. The morning dew and cool breeze put me in the mood for a hot cup of coffee, a yummy frittata, and Billie Holiday. Bottom line, I decided that life was too short not to enjoy the things I love. Yes, I am choosing to deal with the repercussions. It may not be the decision most would take, but it is the one I will take. So this recipe is for all of you who CAN eat them or for those who are straight up masochists.
Heirloom Tomato Frittata with Dill Havarti
I use coconut milk in place of whole milk or heavy cream to give the frittata a milder flavor so the tomatoes can really stand out. If you would like a more rich and cheesy taste, you can add 1 cup shredded havarti and a sprinkle of nutmeg to the egg mixture.
8 large eggs
1-14 oz. can coconut milk
1 tsp salt
fresh cracked pepper
1 tsp unsalted butter
2 large heirloom tomatoes, sliced
1 cup, packed, fresh whole leaf spinach
2 oz. Havarti dill cheese, shaved
Preheat your oven to 350 degrees. Whisk eggs, coconut milk, salt and pepper in a medium mixing bowl. Set aside.
Rub butter into a quiche pan, covering bottom and sides. Sprinkle spinach leaves into the bottom of the pan then pour egg mixture over the spinach. Arrange tomato slices over the egg mixture and top with salt, pepper, and cheese. Bake for 30 to 45 minutes or until the top is golden brown. Remove from oven and let rest for about 10 minutes before serving.