Spanish Tortilla

Everyday Paleo Spanish Tortilla

2 medium yams, peeled and sliced into thin rounds with a mandoline slicer

2 cups torn arugula leaves

1 purple onion, sliced thin

3 tablespoons coconut oil

10 eggs

½ teaspoon sea salt

½ teaspoon black pepper

½ teaspoon smoked paprika

1 teaspoon garlic powder

In a saute pan (this is a pan that is about 2-3 inches deep unlike the flatter skillet), heat 2 tablespoons of the coconut oil. Make sure your oil is hot enough that is sizzles when you lay in a slice of yam. Cook the yam slices in a single layer in batches in the hot oil, flipping after frying for about a minute on each side or when they start to brown. Set the cooked yams aside, add the remaining tablespoon of coconut oil into the pan and saute the onions just until they start to turn brown. While the onions are cooking, beat the eggs together with the spices in a medium sized bowl. After the onions begin to brown, spread them evenly on the bottom of the pan and layer the yams on top of the onions, followed by a layer of the arugula. Poor the egg mixture evenly over the layers of veggies and cook over medium or medium low until the edges start to look done (about 4-5 minutes). Move the entire pan underneath your broiler for another 5-6 minutes until the “tortilla” is firm on top. Remove and slice like a pizza and eat immediately. Serves 4-5. Easy to make the night before and re-heat for breakfast.

Mushroom & Asparagus Fritatta

1 Bunch of Asparagus

2 Large portabella mushrooms

6 Eggs

Olive oil

Basil

Pine nuts

I rarely measure anything I cook, but I'll try to let you know what I did because it was delicious!

Add olive oil and heat non stick over proof pan, slice asparagus & mushroom and toss in pan, cook throughly adding basil and pine nuts. Scramble all 6 eggs and pour evenly over veggies. Then Grill in oven for about 10 min or less. Keep an eye on it, it cooks quickly. Serve with sliced avocado. Great for leftovers or make it the night before and heat it up for a quick breakfast.

Coconut Pancakes

From The Primal Blueprint Cookbook:

Ingredients:

3 eggs

3 tbls melted butter

1/4 cup plus 2 tbls coconut milk

1/2 tsp Honey

1 tsp vanilla extract

1/4 tsp salt

1/2 cup coconut flour (sifted)

1 tsp gluten free baking powder

1/2 cup of water

Optional additions: flaked coconut, berries, nuts, cinnamon, bananas etc.

Servings: 5 Large or 10 small

Instructions:

Whisk together eggs, oil, coconut milk, honey and vanilla. In a separate bowl, stir together dry ingredients then add the wet ingredients, stirring until smooth. Add the water to thin the batter out until it reaches you desired consistency. In a well oiled pan (I used coconut oil) or griddle, cook pancakes until browned on both sides (about 3 minutes each). Smaller pancakes are easier to flip than larger ones, since the pancakes will fall apart if they are too big.

I made the little ones, then buttered then and added eggs and bacon on top. Very filling and you can count them as your fat intake.

Bacon and Leek with Poached Eggs

Ingredients
3 bacon, diced
1 small leek, ends removed and sliced
3 asparagus stalks
2 eggs
1tbs oil
Salt and pepper

Instructions
Poach eggs and cook to reach desired texture.

Meanwhile, place oil and bacon in a frying pan on medium heat and cook until bacon has started to crisp. Add leek and asparagus and stir continuously for a few minutes until leek is tender.

Remove eggs from pan, place on a serving plate. Place bacon and leek mixture along side the eggs.

Serve straight away.

Peach & Pecan Scramble

Scott Hagnas
From Catalyst Athletics


This is a very unusual combination, but it is surprisingly delicious. You can also use apples, blueberries or strawberries.

This recipe is written as a one person snack or light breakfast; increase the quantities if you like.

Time: 5 minutes

• 1/2 peach, diced
• 2 Tbsp chopped pecans
• 1 tsp olive oil
• 2 eggs
• 1 Tbsp unsweetened applesauce
• 1/8 tsp cinnamon

Heat the olive oil in a small skillet over medium heat. Dice half of a ripe peach, and chop the pecans. Add the peaches and pecans to the skillet, stir fry for 2-3 minutes, or until the peaches soften a bit.

Meanwhile, crack the eggs into a bowl, add the applesauce and cinnamon, and beat well. Add to the skillet, mixing often. When the eggs have set, serve and enjoy.

I have made this w/o the applesauce and it is Delicious. If you cook with berries, add them at the last minute and just warm them. Over cooking will make them soggy. I know you may think "fruit in my eggs? grody" but don't knock it til you try it.

BACON, EGG, TOMATO AND AVOCADO SALAD

Another Great Recipe from Marks Daily Apple



* 1 ripe avocado, chopped into chunks
* 2 boiled eggs, chopped into chunks
* 1 medium-sized tomato, chopped into chunks
* Juice from one lemon wedge
* 2-4 cooked pieces of bacon, crumbled (optional)
* Salt and pepper to taste

Directions:

Mix all ingredients together, stirring not too much, but just enough to make some of the avocado and egg into mush.

Team Farmer Pancake Brekky

Rach and Will tried paleo pancakes this morning. I think it great that you made the effort to have a treat for Sunday Breakfast and still keep it paleo. Way to go Team Farmer!

"Coconut Pancakes from Mark's Daily Apple with bacon, warmed berries and greek yoghurt. The pancakes went crumbly and kept breaking up but they taste damn good."

Frittata Hash

I make this with whatever veggies I have in the house. This time is was onion, kumara, courgette and mushrooms. I cooked them in bacon grease then added 8 eggs (beaten). Grill in the oven for about 7 minutes until top started to brown. Serve with sliced avocado and bacon.