The Sexy Forever Recipe Bible (6 page)

1 medium tomato, seeded and diced

10 fresh basil leaves, chopped

Preheat the oven to 350°F.

Whisk the eggs in a bowl with a splash of water. Add a dash of salt and pepper. Place a medium sauté pan (with an ovenproof handle) over medium heat. When the pan is hot, add the olive oil. Sauté the onion until crispy brown, about 15 minutes, then set aside half the onion for a garnish. Add the zucchini to the remaining onion in the hot pan and sauté for a few minutes.

Add the beaten eggs to the sauté pan.

Immediately sprinkle with the grated cheese and remove from the heat.

Place the pan in the preheated oven. (If you do not have a sauté pan with an ovenproof handle, transfer the egg mixture at this point to a small casserole dish or pie pan.) Bake for 7 to 10 minutes, until puffy and golden.

While the
frittata is baking, in a separate bowl, mix the tomato, basil, and salt and pepper to taste. Top the cooked frittata with the tomato mixture and garnish with the reserved crispy onions. Slice and serve immediately or cool and serve at room temperature.

SERVES 2

artichoke frittata

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

4 large eggs

Sea salt and freshly ground black pepper

2 tablespoons olive oil

2 medium onions, chopped

¾ cup marinated artichoke hearts, drained and chopped

Sprinkle of freshly grated Parmesan cheese

Preheat the oven to 350°F.

Whisk the eggs in a bowl with a splash of water. Season with salt and pepper. Place a medium sauté pan (with an ovenproof handle) over medium heat. When the pan is hot, add the olive oil. Sauté the onions until browned and almost crispy, about 15 minutes, then set aside half the cooked onion for a garnish. Add the drained artichoke hearts and sauté for 1 minute longer.

Add the beaten eggs to the sauté pan. Immediately sprinkle with the grated cheese and remove from the heat.

Place the pan in the preheated oven. (If you do not have a sauté pan with an ovenproof handle, transfer the egg mixture at this point to a small casserole dish or pie pan.) Bake for 7 to 10 minutes, until puffy and golden. Garnish with the reserved crispy onions. Slice and serve immediately or cool and serve at room temperature.

SERVES 2

grilled onion frittata

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 medium red onion, cut into 8 equal wedges

1 medium yellow onion, cut into 8 equal wedges

¼ cup olive oil

10 large eggs

¼ cup heavy cream

½ cup freshly grated Parmesan cheese

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

2 tablespoons unsalted butter

1 teaspoon finely chopped fresh rosemary

Preheat the oven to 350°F.

In a large bowl, combine the onions and olive oil and toss to coat well.

Preheat a grill or grill pan over high heat. Arrange the onion wedges on the grill and cook until browned and tender, about 5 minutes. Turn the onions over and cook until very tender, 5 to 7 minutes more. Brush with more oil as needed.

In a large bowl, beat the eggs and cream until blended. Stir in the cheese, salt, and pepper until smooth.

In a 10-inch braiser or ovenproof frying pan over medium-low heat, melt the butter. Add the rosemary and cook, stirring, for 1 minute. Pour the egg mixture into the pan and fold gently to combine rosemary and eggs. Arrange the grilled onions on top of the eggs.

Transfer the pan to the oven and bake until the frittata is golden brown and puffy, 7 to 10 minutes. Slice and serve immediately or cool and serve at room temperature.

SERVES 6

spinach parmesan frittata

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

6 large eggs

Sea salt and freshly ground black pepper

Freshly grated nutmeg

4 cups loosely packed fresh spinach leaves, rinsed, dried, and finely chopped

1 cup freshly grated Parmesan cheese

1 tablespoon extra virgin olive oil

Preheat the broiler.

Break the eggs into a large bowl and beat lightly with a fork. Add the salt and pepper, nutmeg, spinach, and half the cheese and beat lightly to combine.

In a 9-inch braiser or ovenproof skillet, heat the oil over medium heat. Add the egg mixture. Reduce the heat to low and cook without stirring for about 5 minutes. There may still be some liquid on the surface at this time. Sprinkle with the remaining cheese.

Place the pan under broiler for 2 minutes or until top is puffy and golden. Remove the frittata from the broiler and let it cool in the pan for 2 minutes. Slice and serve immediately or cool and serve at room temperature.

SERVES 4

feta and herb frittata

PROTEIN, HEALTHY FATS, VEGETABLES
DETOX, LEVEL 1, LEVEL 2

1 medium Roma (plum) tomato

4 large eggs

1⁄8 teaspoon sea salt