30 Days to a Food Revolution- The W.H.O.L.E. Gang

30 Days to a Food Revolution- Gluten Girl in Austin Yes, this week’s edition of 30 Days to a Food Revolution is written by me.  I’ve wanted to join in but wanted to make sure I gave lots of great bloggers a chance to share.  With this being  August with lots of people on vacation there was an open week.

Diane’s Recipe:  Italian Torta

Diane’s Tip:  Use what you have on hand, especially if it came from your garden or local farmers market.

This may sound silly but this is one of those meals I make when I don’t want to cook.  Now I realize I’m cooking but for me this is a no-brainer recipe because it’s a method and I’ve done it so many times I just don’t think about it.  This meal is also Budget Friendly and can be made in no time flat.  I like to serve it on a pizza paddle but it’s grain free!

Ingredients:

Eggs

Fresh Vegetables

Potato- white or sweet

Onion and Garlic

Tomatoes if going with Italian

Salty meat on hand like bacon

Herb from garden- I used basil, thyme, rosemary

Directions:

I’ve gone back to a little trick with bacon that is a great way to always have some ready to use without eating a whole package. (yep) First let me say I only use organic uncured bacon.  I don’t think I’ll ever go back.  When you open a package of bacon, take out what you don’t need at the moment and roll each slice individually.  Then I use that plastic wrap that is sticky but you can use any type.  I space out the bacon and cover it so each piece has plastic all around it.  It makes little packets of individual rolls of bacon.  Then when I need it I can just grab one or two pieces and save time and money.

I start this recipe by putting two of those frozen pieces of bacon in my skillet so they cook up nice and crisp and flavor my oil.  Once they are cooked remove the bacon to use as a topping.

Of course to keep this vegetarian either omit the bacon or use a vegetarian version.

Dice up the onions and potatoes.  Cook them in a little oil in the non-stick skillet.  I like to use Organic Virgin Olive Oil but Organic Extra Virgin Olive Oil works great too.  Remove them from the pan.

Next saute whatever other vegetables you have.  I always have mushrooms around and this week I had zucchini from the farmers market.  Once browned remove from pan and combine with onions and potatoes.

Now you want to toss in your tomatoes and herbs.  These cute little round cherry tomatoes came from my garden.  This tomato plant is growing like crazy.  It’s taken over my front garden and I don’t do anything to take care of it.  Love that.

Once the tomatoes have started to burst open and start to char remove the herbs, add in your eggs that you have beaten for a few minutes.  The longer you beat the fluffier it will be.

When a little crust starts to form on the bottom add back the vegetables spread throughout the pan.  I also sprinkled it with fresh spinach leaves.  Add in some Sea Salt and Fresh Cracked Pepper and sprinkle with some Daiya cheese.  You can also top with basil.  I used both the green and the purple opal basil.  Oh and don’t forget to toss in the bacon.  Turn down the pan from medium high to medium.  If your pan is small you will need to put a piece of foil over the top to it will cook.  You can always finish it in the oven but I was in a hurry so I just used the foil even on a large pan.  Before serving top with basil.  I used both the green and the purple opal basil.  When the eggs look cooked you’re ready to eat.

I slid it onto the pizza paddle and cut it up like a pizza.  It was a great fast meal that went great with a glass of wine.

Shared this on Slightly Indulgent Tuesdays.

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11 Responses to 30 Days to a Food Revolution- The W.H.O.L.E. Gang

  1. Melissa August 24, 2010 at 7:27 am #

    This looks delicious and what a great way to be creative and use up what you've got on hand. I did that last night with blue corn tortilla shells and filled them with all sorts of odds and ends. Plus, it's fun NOT to follow directions! Free-style recipes are my favorite and this one of yours will be a "keeper." At least some version of it. =)
    Melissa

  2. Anonymous August 24, 2010 at 7:31 am #

    Thank you Melissa. I do love not following rule. :-) Or as I say it, making them up as I go. Enjoy!

    Diane Eblin

  3. Mary Motz August 24, 2010 at 3:34 pm #

    Wow – it's beautiful… and seems easy enough for even me to do! Thanks, Diane!

  4. Alta August 25, 2010 at 12:57 pm #

    Love this! easy, tasty, and fresh.

  5. Dr Jean Layton-GFDoc August 25, 2010 at 1:11 pm #

    Yummy!,
    So tasty and so simple. Now I know what to do with those portabellas in my fridge.

  6. Anonymous August 25, 2010 at 2:04 pm #

    Thank you Alisa!

    Diane

  7. Anonymous August 25, 2010 at 2:05 pm #

    Jean- Love when I have mushrooms in the frig!

    Diane

  8. Anonymous August 25, 2010 at 2:05 pm #

    Thank you Alta!

    Diane

  9. Amy @ SS&GF August 26, 2010 at 12:14 am #

    This looks delicious, Diane! You always come up with fabulous ways to put ingredients together. I wrap bacon in little packages of 3 slices so that Joe can just pull it out and cook it whenever he's in the mood for some crispy pork. Thanks for sharing on SIT!

  10. Anonymous August 26, 2010 at 7:54 am #

    Thanks Amy. 3 together sounds good!

  11. aubreecherie August 31, 2010 at 5:05 pm #

    Hi Diane,

    This is such a grand idea! Quick and delicious :) I've added it to my favorite recipes from last week post. Thanks!

    ~Aubree Cherie

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