Polenta Frittata

A quick healthy light dinner, or lunch. I created this scrumptious meal for my Grand canyon trip where I wanted an easy meal set up that was healthy and delicious.

 

Makes 2 x 9” servings

1 c cornmeal
1/2 c almond milk (any milk, or powdered with water as I used on my trip)
1 egg
1/4 c yogurt (I didn’t have yoghurt on my trip so added other liquid instead. Apple sauce is a good option if you would like a sweeter dough).

 

 

 

You can add any topping, I like these one’s to make a sweet & savoury frittata;

This winter I am using dried veggies from last summer’s harvest, but you can use fresh if available. I use scissors to cut the dried rounds into pieces:

4 T dried zucchini
4 T dried tomato
2 T freshly diced or dried onion or scallop
1/4 c fresh spinach in lieu of dried veggies
1/2 c chopped apple, skins on
a slice of cheese, broken into small bits for a         richer frittata

 

top with:

a few slices of avocado & 1 T plain yoghurt or a dollop of leftover guacamole
2 T flax seed
2 T toasted sesame seed or sunflower seed

 

 

 

 

directions:

heat a 9” cast iron skillet on medium heat
add 1 T coconut butter (any oil of preference will do, avocado etc)
Pour 1/2 the batter in the hot oiled skillet, and spoon out to cover the entire bottom of the skillet.
Sprinkle on veggies, apple & cheese.

The frittata is ready when crispy on the bottom and it will easily slide out onto a plate.
Keep your first frittata warm on low in your toaster oven if you have one, while you make the 2nd one.

 

Just before you serve, top with avocado slices onto of 1 T yoghurt or guacamole,
then sprinkle on seeds.

Best served right away!

 

 

 

 

 

 

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