Sunday, June 19, 2011

Spicy Veggie Frittata


1 t. coconut oil
1/4 c. onion 
1/2 jalapeno (you can leave seeds in or take out depending on how spicy you want it)
1 clove garlic
2 baby bella mushrooms
2 heads of steamed broccoli
3 egg whites
1/4 c. spicy cheese (I used raw milk jalapeno jack cheese)
few chopped tomatoes 
parsley for garnish

Heat coconut oil in a small sauce pan.  Finely chop all ingredients.  Add onion, jalapeno and saute until tender.  Add garlic, mushrooms and broccoli and saute until heated.  Pat down all the ingredients, covering the bottom of the pan.  Slowly pour the egg whites over the veggies and cover with lid.  Let cook for 1 minute or until slightly browned on bottom.  Flip the frittata and sprinkle with cheese and cover again until cheese is melted.  Put on plate and garnish with tomatoes and parsley.  I also added hot sauce on the side.

Be careful to not overcook!!

Lemon Meringue Pie

This is my Husband's absolute favorite pie.  Being Father's Day I decided to tackle it.  I have always been nervous to make one, I don't know why, it just seemed daunting to get the meringue the right consistency.  This recipe was super easy and made a delicious pie!  Definitely going to make it again real soon.

**Note** The lemon dropped on the side of the pie was an accident turned into a "garnish".  Ha!


  • 1 cup white sugar
  • 2 tablespoons all-purpose flour
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups water
  • 2-3 lemons, juiced and zested, depending on the size
  • 2 tablespoons butter
  • 4 egg yolks, beaten
  • 1 (9 inch) pie crust, baked
  • 4 egg whites
  • 6 tablespoons white sugar


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
  3. To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
  4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 298 | Total Fat: 10.3g | Cholesterol: 110mg

Recipe taken from: Grandma's Lemon Meringue Pie
Posted by: Tracy