I’ve been experimenting in the kitchen with some Ayurveda recipes. Tried this one this morning and it came out spectacularly more tasty than I was expecting.
It’s the perfect Saturday or Sunday morning start or it could be served for lunch when digestion is at it’s highest and best. It’s a wonderful recipe for a group of people or the entire family. Mine LOVED it!
I snapped this picture before it all disappeared.
They key to Ayurveda cooking is to prepare meals in a way that what is good for your particular imbalance (if you have one) or eat foods that are nourishing for your own unique constitution.
Imbalances can be anything from being overweight, chronic or acute allergies to deeper chronic imbalances that include serious diseases.
Your constitution is called your dosha in Ayurveda. It’s what makes you, you. And each of us is different. That’s why there is no single diet that works for everyone.
There are quite a few online tests you can use to determine your constitution but it’s always best to meet with an Ayurveda Wellness Counselor to get an accurate view of what foods are best for you.
Ayurveda also takes into account, your daily lifestyle (exercise, sleep, daily routine, relationships, etc) and the season. For example, in the winter, things tend to be cold & dry outside therefore we need more warm, cooked, grounding foods.
This recipe can be altered according to season, your dosha and your imbalance if needed.
This can be used as a breakfast or lunch. As breakfast, it’s a nice change up or for special days when you have the family together and want a little more brunch style food.
- 2 Cups Vegetables (I used cauliflower because that’s what I had in the fridge. But for winter, carrots, kale, collards, chard…all seasonal and nice with eggs)
- 2 tsp Ghee
- 8 Eggs
- 1/4-1/2 cup Almond Milk (homemade & unflavored), Cow’s Milk OR vegetable broth. I use vegetable broth and it’s delicious.
- 1/2 tsp Salt – Unless you are using a store bought vegetable broth. Store bought broth always has lots of salt so you should go with less salt in the recipe if using broth
- 1/4 tsp Black Pepper
- 1/2 tsp Turmeric Powder
Put the vegetables and 1 TBSP water in a frying pan, cover tightly and steam/sautee at medium heat for 7-10 minutes or until tender.
Pour off any excess water.
Melt ghee in an 8-10 in. skillet (cast iron works great) on medium heat.
In a bowl beat eggs, spices and milk or vegetable broth for 1-2 minutes.
Pour the egg mixture into the skillet and distribute vegetables evenly over the egg moisture. Cook over medium heat until eggs are almost set – 8-10 minutes.
Cover and cook for 5-7 minutes more or until eggs are completely set.
To serve, cut into wedges while still in pan. You could add steamed greens or soup if serving for lunch and the Winter Digestive Tea (recipe below) is a wonderful complement to the Frittata.
I added in some sliced olives and a small bit of leftover goat cheese that I had in the fridge. Just fyi…most Ayurveda recipes don’t call for cheese but goat cheese has warmer, lighter qualities than cow’s cheese making it perfect for a winter addition every once in awhile.
Egg whites can be used if you tend toward an acid stomach or when there’s too much weight on the body.
A note about eggs and Ayurveda…
Eggs are cooked with a pinch of turmeric and black pepper to help the body digest the heavy egg yolk. A warm, baked egg dish is preferable to cold hard-boiled egg or eggs fried in lost of oil. In general Ayurveda considers eggs to increase heat and excitability. Thus, they are not recommended for daily consumption but 3-4 times a week if digestion is at it’s best is fine.
Winter Digestive Tea
This tea is a true winter warmer. Cumin is known for it’s ability to help the body eliminate mucus – especially helpful in the winter when mucus starts to accumulate.
- 2 Cups Water
- 1/2 inch piece fresh gingerroot
- 1/tsp cumin seeds (you can also use powdered)
- 1/2 tsp fennel seeds
- 1/2 tsp cinnamon
Bring two cups water to a boil in small saucepan. Coarsely chop the gingerroot and add to the water. Add the rest of the spices. Cover reduce to a low heat and simmer 10 minutes or more if you want a stronger tea.
Strain into mugs for serving. Take 6 ounces with or after meals.