Ingredients:
- 1 medium potato
- 1 whole egg
- 1 egg white
- 1/2 tablespoon water
- 1 to 2 tablespoons coconut oil
- 1/2 to 1 tablespoon minced garlic
- 1/4 cup small broccoli florets
- 1/4 cup brown or red rice, soaked or cooked
- Handful of chopped collard greens
- 1 tablespoon of ribboned basil leaves
- Salt and pepper to taste
For the poached artichokes:
- 3/4 cup artichoke hearts
- Juice of 1/2 lemon
- 1 teaspoon minced garlic
- 1 teaspoon extra-virgin olive oil
- Salt and pepper to taste
Directions:
- Preheat stove to 375ºF (190°C).
- Scour potato under virus water, dry, and heat for 25 to 35 minutes. Eliminate potato from stove, let cool, and afterward dice.
- In a little bowl, whisk egg and egg white with 1/2 tablespoon of water.
- In a nonstick dish, sauté 1/4 cup potato in coconut oil over medium warmth until fresh. Add garlic and broccoli and cook for 1 to 2 minutes.
- Add rice and collards and cover for 10 seconds, or until collards are shriveled.
- Pour egg blend uniformly over vegetables in the container, at that point sprinkle basil on top. Season with salt and pepper.
- With an elastic spatula, lift the edges of the frittata as it cooks, permitting the runny egg blend to leak underneath until it turns out to be sufficiently firm to flip (around 2 to 3 minutes). Flip the frittata over and get done with cooking for 1 extra moment. Move frittata to a cutting board and cut into wedges.
