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Rainbow Frittata
Ingredients
- 1 tablespoon olive oil, coconut oil, butter, or ghee
- 2 tablespoons yellow bell pepper, finely cut
- 2 tablespoons zucchini or celery, finely cut
- 2 tablespoons red bell pepper or tomato, seeded and chopped
- 2 tablespoons parsley, cilantro, or other greens such as chard, mustard, etc. (you can add up to 1 cup of greens), slivered
- 2 tablespoons carrot or Jerusalem artichoke, shredded
- 2 tablespoons onion, shredded
- 6 eggs (1 per serving), beaten with a whisk
Directions
Place tablespoon of olive oil, coconut oil, butter, or ghee in sauté pan, and add the vegetables. Sauté for several minutes. When soft and golden-brown, pour egg into pan. As it starts to congeal, carefully lift frittata with edge of spatula to allow the egg to run under the mass of frittata. Add more oil, butter, or ghee if needed. Cover pan and cook over low heat until rest of egg congeals with vegetables.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About the Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
Check out these other recipes from Pat Connolly:
Published in the Price-Pottenger Journal of Health & Healing
Spring 2014 Volume 38 Number 1
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