6 Eggs beaten
2 Tbsp coconut milk (milk, plain yogurt, or sour cream to fluff eggs)
1 cup cooked Aldenté Fettuccine noodles, or pasta of your choice
½ large red bell pepper
1 large Mexican onion or 4 spring onions
1 cup mixed greens (spinach, kale, chard)
½ cup frozen peas
3 Tbsp Olive oil
1 clove garlic chopped finely
½ cup Parmesan cheese (add as much cheese as you’d like. Feel free to use a different cheese or a blend.)
¼ tsp. Red pepper flakes
¼ tsp dried dill
1 tsp sea salt
½ tsp black pepper
1-2 Tbsp Gaia Goodness Banana Mango Ketchup
In a bowl, whisk together your eggs, dill, some salt, pepper and milk, (or yogurt or sour cream) until thoroughly combined. Set aside in the fridge. Put a pot of water over a medium to high flame for the pasta. It should be boiling by the time you’re done cooking up the veggies. You are going to be sautéting the veggies is batches. Start with the bell peppers. Sauté bell peppers in a heated skillet with about 1/3 of the olive oil over a medium flame until peppers have caramelized nicely. Remove from skillet and set aside. Add a little more oil to the skillet, keep the flame going on a medium heat or adjust the flame as needed. Add Mexican onions and sauté until they begin to become tender, then add garlic and greens. Sauté until the greens are just wilted. Remove from skillet and set aside. Add some salt and pepper to all the veggies. By now your pot of water should be boiling. Add salt and a little oil to the water and then drop in the pasta. Cook according to the package instructions or until the noodles are Aldenté – cooked through, but firm to the bite. Place frozen peas in the colander. When the pasta is done, drain over the colander with the peas in it. This will help quick blanche the frozen peas without turning them to mush. After excess water is drained from the pasta. Add the noodles to the skillet that is now reheated again on a medium flame, with more olive oil. You are going to make sure the pasta is evenly spread over the surface of the skillet. Let the noodles “fry” for about a minute then layer on the peas, and other veggies. Add some more salt and pepper. Add a little more oil around the perimeter of the skillet before you add in the eggs and cheese. Pour the egg mixture over the pasta and veggies. Salt and pepper again. Sprinkle cheese, on top and cover with a lid for about 3-4 minutes. Turn on your broiler. Take off the lid, add more cheese and a drizzle of olive oil and then place the skillet under the broiler for a few minutes. *Very important!! Do not walk away from the stove. Stay right there and check the eggs every two minutes. Other wise you WILL burn it! Okay, now that we understand each other let’s finish up. Each oven cooks differently but I’ve timed the broil on my oven to about 6 minutes which will give the fritatta a wonderful golden brown color. Remove the skillet from the broiler. Run a spatula under the fritatta to make sure it won’t stick and then slide it out onto a plate. You can garnish with more dill and some of the greens. Cut into quarters or even smaller triangles and serve it with the Gaia Goodness Banana Mango Ketchup to get it that extra gourmet touch. It is absolutely delish!!! Enjoy.
Tip #1: You definitely want to season your ingredients in layers for this dish since everything will primarily be cooked separately until the assembly of the fritatta at the end. Season well!!!
Tip #2: You can mix more cheese into the egg mixture as well to create a more creamy texture. Try a blend of Gouda, Asiago, Swiss and Parmesan.