One of the first foods that are considered “legal” to eat on SCD is eggs. You get real good at cooking eggs. If you have read my blog LovingSCD than you know I like eggs, I have a few frittata recipes on the blog that I have experimented with and really enjoyed.
It really helps to have a frittata pan but if you do not have one then you can still make this frittata by placing a large dinner plate over a large skillet and flipping the frittata when it is half done onto the plate then slide the frittata back into the pan to cook the other side.
Frittatas can be an art form to make them come out pretty. Don’t worry if it breaks up on the first flip. Just squish it back together in the pan while it is cooking on the other side. Let it cook some more and then flip it over onto the serving plate. Even if the frittata breaks up again it will still taste great.
This Machacado Frittata uses Carne Seca or Mexican Dried Beef. Carne Seca is dried beef and salt. I usually find it at my local Mexican grocery store but you can also find it online here. http://loscorrales.net/products.htm
- 1 tbsp coconut oil or butter.
- 1 medium sweet onion, chopped
- 1 large or 2 medium tomatoes to taste, chopped
- 2 garlic cloves, minced
- 1 Serrano pepper, ribs removed, seeded, chopped
- 2 oz Carne Seca “Machacado”
- ½ tsp Chili powder
- 10 eggs
- 8 oz cheddar cheese grated ( I use a good sharp cheese)
- Salt and Pepper to taste
Crack the eggs in a bowl and mix them together, add salt and pepper to taste. Stir in the grated cheese and set aside.
Place the oil in the larger side of a frittata pan set. When the oil gets hot place the onions in the pan to cook. Let them cook until translucent about 5 minutes.
Add the tomatoes, serrano pepper, garlic, and chili powder then cook for an additional 2 minutes. Add the Machacado and cook for 2 more minutes. Add the egg and cheese mixture. Stir the entire mixture. Stir the mixture about every 30 seconds or so for about 10 minutes. The mixture will look firm and have a little moisture on the edges. Smooth out the top and let it sit for 5 minutes to cook the bottom.
Check periodically to see if the bottom is a light brown with your spatula, you will begin to smell the cheese cooking. Flip the frittata and let cook for an additional 5 minutes until the bottom is golden brown. Serve warm or it can be reheated for a few days. Servings 6-8.