Following a primal diet means that we start most of our mornings with a breakfast containing eggs. I admit it could easily get boring, so we constantly try to reinvent the humble eggs: we fry them, boil them hard or soft, scramble or poach them, make omelettes or frittatas with various vegetables.
However, recently, I’ve discovered a little twist to the frittata that made all the difference and turned it into our favourite breakfast dish. We can’t get enough of it!
Generally, I try to avoid bacon because here in Spain it’s impossible to find it without all kinds of artificial additives, preservatives, etc. The same applies for all hams, salamis, chorizo, etc. People living in the US or in the UK don’t know how blessed they are having a wide choice of natural products.
However, recently I discovered a sort of chorizo called Chistorra from Navarra (in the Spanish Lidl, if anyone is interested). It’s very thin and long with completely natural ingredients. So, that’s the star ingredient of this frittata, but really any natural chorizo or salami will have a similar effect.
The recipe is super easy, suitable for those mornings when you are in a hurry. Preparation and cooking time don’t exceed 20 minutes. Here’s what you’ll need if you want to recreate the frittata for two people:
In the meanwhile, mix 4 eggs with fresh basil (use your fingers to shred it) and salt/pepper. Pour it over evenly distributed peppers and chorizo, cover the lid and cook on low/medium heat until the eggs solidify.
Once the frittata is cooked through, remove from the heat, and let it set for a few minutes before transferring to the plates.
Here you have your primal grain-free breakfast with enough energy to last you until late afternoon. Enjoy!
If you try this frittata, let me know. What’s your favourite breakfast?