February 27, 2011
Purslane parsnip fritatta
CrossFit wasn't that hard today, my workout looked a little like the one from last Sunday. I was still full from the apple crisp and ice-cream from yesterday so I skipped breakfast and didn't get hungry all morning, not even after getting active.
From now on I'll be logging my workouts over here: http://wodstack.com/users/302
So go ahead if you want to follow my progress!
I also made a small improvement to my blog; you can now sign up for email updates by clicking the link in the sidebar on the right.
For lunch I made this fritatta, turns out, purslane and parsnip make a great combination!
Last time I used purslane I discovered some kind of snail in between there, so I made sure I washed it thoroughly, as you can see below. For now, I'm out of purslane, but I'll probably buy some more at the market tomorrow.
Purslane parsnip fritatta (serves 2)
- 5 cups purslane
- 2 cups thinly grated parsnip
- 6 eggs
- black pepper, freshly ground
- 3 tbsp sesame seeds
- 1 tsp coconut oil
1. Preheat the oven to 180 degrees Celsius, turn the grill on.
2. Wash the purslane and whisk the eggs in a bowl.
3. Heat coconut oil in an oven-proof frying pan and fry purslane until wilted, this takes less than a minute. Add parsnip and mix well.
4. Reduce heat to low, divide the vegetables equally over the bottom of the pan and sprinkle with some pepper and the sesame seeds.
5. Pour the eggs over the vegetables and fry for approx. 5 minutes until the fritatta starts to get firm.
6. Put the frying pan in the oven under the grill for another 6-7 minutes, until browned and set.
7. Cut the fritatta into 4 pieces with a spatula, serve and enjoy!