Recipe: Mini Fiesta Fritattas

I have been very surprised by two things since switching to Paleo: how quickly my cravings have subsided and how easy it is to prepare such yummy meals and treats.  However, I am more surprised by what I woke up to this morning than either of my two previous surprises.  I have a two-day hangover.  It has been a really long time since I have had a two-day hangover – like, it’s been since college.  In a one-month period, I have transformed from a semi-perpetual booze hound who rarely suffered a hangover to a complete lightweight whose hangovers necessitate two naps a day and a 9:00pm bedtime (don’t judge).

Not to say that the bachelorette party wasn’t a blast – we absolutely tore up Cle Elum for three days.  Suncadia is a lovely resort, filled with golfers and families and men out for “guy’s weekend”… and us.  We were easily one of the only groups of twenty-something women in the entire town and had no problem standing out like a sore thumb among all the polo shirts and fanny packs and golf bags.  I desperately wanted to come home with a sunburn, making sure to avoid excessive SPF at all turns.  We spent the first day sitting by the pool before heading back to the rental house and BBQing. The goal for the first night was to be “low-key” and catch up over wine while we caught the Olympic opening ceremony and played some drinking games.  I suppose we succeeded, but only if you count eight bottles of wine plus a case of beer  split among five women as “low-key.”

Because Friday was the “low-key” evening, we had no choice but to step up our game on Saturday.  After a short hike, we beelined for the pool and picked up right where we left off, going to dinner and wine tasting before heading into town for a night at The Brick, which is a classy joint for Cle Elum but a little dive-y compared to most places I frequent in Seattle.  There were some odd characters out that night, including a man dressed as Santa who had forgotten to put on pants before going out and at least two other bachelor parties.  We ended up at an after party, where my body flat-out rejected me and I ended up napping nearly the entire time.

Alcohol is bad for you.  Really evil.  Particularly when consumed in bulk quantities after a month of near-perfect sobriety.  The good news here? I want to part ways with the devil more than I ever have.  Two-day hangovers are for 22-year olds who don’t have jobs or puppies or own a couch.  I’m a freaking adult here.  But I still like to play.  To commemorate the weekend and nourish my wounded system, I whipped up these little frittatas this morning.  The are totally portable fiesta-themed frittatas that will not leave you feeling like I do right now.

Mini Fiesta Frittatas

Ingredients:

1 Tbsp. coconut oil

1/2 red onion, chopped

1/2 each of red, yellow, and green bell peppers, chopped

2 Tbsp. cilantro, chopped

1 c. cherry tomatoes, halved

1 jalepeno, sliced

8 eggs

1/2 c. coconut milk

2 Tbsp. coconut flour

1 small sweet potato, shredded

Coconut spray

Method:

1) Preheat oven to 375 degrees.  Spray a muffin tin with coconut spray and press shredded sweet potato into each mold.  Bake for 10 minutes before removing from oven.  Allow to cool while you prep eggs.

2) Heat a skillet to medium-high heat and add coconut oil.  When oil is hot, add onion and bell peppers.  Saute until soft, about 5-7 minutes.  Season with salt and pepper to taste and set aside to cool.

3) Whisk together eggs, coconut milk, coconut flour, cilantro and salt / pepper to taste.  Fold in sautéed veggies, making sure everything is well mixed.  Pour mixture over sweet potatoes in the muffin tins. Top each frittata with two halved cherry tomatoes and one slice of jalepeno.

4) Bake for 20 minutes, allowing for 10 minutes after baking to cool.  Pop them out, do a jig and enjoy your portable fiesta!

Prep time: 10 minutes

Total time: 30 minutes

Serves: 12 fiesta frittatas

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