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)
1/4 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).
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
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
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.
Best served right away!