When I did my first Whole30 I discovered side pork. It is what they make bacon out of, but it is just the meat (no added sugar or nitrates). I love to bake it in the oven, then keep it in the refrigerator for a few days. I use it by itself, or in other dishes, like this egg "frittata".
Ingredients:
Organic virgin coconut oil (or other cooking fat) enough to coat pan, 1-2 tablespoons
10-12 Sungolds, halved
3 Slices pre-cooked side pork ( or bacon), chopped
3 Eggs, mixed with 1 tablespoon water
Directions:
-Heat oil over medium heat, add bacon and tomatoes (cut side down). I like to lightly salt the pork and tomatoes at this point.
-Cook the bacon and tomatoes until the tomatoes start to get golden on the cut side and the bacon starts to crisp.
-Turn the heat down to low and pour in eggs. Gently move the eggs towards the center so that the wet eggs run off to the outside of the skillet.
-When the eggs are mostly set, I like to take a large spatula and divide the eggs into quarters. I then carefully flip each quarter.
-Once you have flipped each quarter over, turn off heat and let the eggs finish cooking.
I like making my "frittatas" this way, instead of finishing them off in the oven, or trying to flip it whole onto a plate and sliding it back into the skillet. I don't want to have to turn on my oven, and my skillet is too heavy to flip over. What makes this so tasty is making sure the tomatoes are browning, this makes them almost caramelized.
This makes one large serving, or two with an addition side. Serve with a lovely cup of coffee and enjoy your morning!
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