Two Breakfasts: Frittata with ricotta and dill & Mango lassi with turmeric

Vegetarian, Soy Free, Gluten Free, Low Calorie

2 Servings, 450 Calories/Serving

2 – 15 Minutes

Ingredients

  • FRITTATA
  • 2 scallions
  • Fresh dill
  • 4 pasture-raised organic eggs
  • ¼ cup fresh ricotta
  • MANGO LASSI
  • 1 cup almond milk
  • 1 tablespoon honey
  • 1 cup Greek yogurt
  • 1½ cups mango pieces
  • ½ teaspoon turmeric

Instructions

1

Cook the scallions

  • Trim the root ends from the scallions; thinly slice.
In a medium frying pan over medium-high heat, warm 1 tablespoon butter or oil until hot but not smoking. Add the scallions, season with salt, and cook, stirring occasionally, until caramelized, 2 to 3 minutes.
While the scallions cook, prepare the eggs.

2

Prep the eggs; cook the frittata

  • Coarsely chop the dill.
  • In a medium bowl, lightly beat the eggs and season with salt. Stir in the dill and ricotta.
Spread the scallions evenly over the bottom of the pan. Pour the egg mixture on top. Reduce the heat to medium-low, cover, and cook until the eggs are set, 3 to 5 minutes. Remove from the heat; season with salt and pepper.

3

Serve

Cut the frittata into wedges and transfer to individual plates.

1

Make the smoothie

In a blender, combine the almond milk, honey, yogurt, mango, and turmeric. Lightly season with salt and blend until smooth.

2

Serve

Pour into glasses and serve.

Nutrition per serving: FRITTATA: Calories: 240, Protein: 15 g, Total Fat: 18 g, Monounsaturated Fat: 9.5 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 5 g, Cholesterol: 335 mg, Carbohydrates: 4 g, Fiber: 1 g, Added Sugar: 0 g, Sodium: 410 mg
Contains: milk, eggs

LASSI: Calories: 210, Protein: 13 g, Total Fat: 4 g, Monounsaturated Fat: 0 g, Polyunsaturated Fat: 0 g, Saturated Fat: 2 g, Cholesterol: 10 mg, Carbohydrates: 33 g, Fiber: 2 g, Added Sugar (Honey): 8 g, Sodium: 240 mg
Contains: milk, tree nuts

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