One of my favorite, easy breakfasts to serve over the holidays is a hearty frittata. My whole family (except for my 14-year-old) are fast oxidizers, so a hearty meal with plenty of fats is where it’s at for us collectively speaking. A meal like this will hold us over until it’s time for the main affair.
In case you were wondering, a fast oxidizer is an individual who metabolizes food at a rate faster than ideally required for the production of optimal energy levels to adequately perform basic body functions. Although this results in higher energy levels, the energy generated is temporary and is dissipated rather quickly. Fast oxidation is generally characterized by excessive activity of the adrenal and thyroid glands (but not always).
In order to support this metabolic rate, increase energy and vitality a fast oxidizer needs more satiating foods like good healthy fats at every meal, richer proteins and even higher purine meats like salmon. Often fast oxidizers may have more trouble with higher histamine foods so if that’s you, the smoked salmon may be a bit problematic so try regular salmon in its place in that case.
- 12 pastured eggs
- 1 cup leek greens, chopped
- 8 ounces wild smoked salmon, sliced thinly
- ⅔ - 1 cup creme fraiche or heavy cream (preferably raw, but not homogenized or ultra-pasteurized)
- 4 ounces cream cheese or soft goat cheese, or more to top with
- 1 small bunch of chives, minced
- Zest of 1 lemon (optional)
- 2 tablespoons butter
- Sea salt and cracked black pepper to taste
- In a 10 or 12-inch oven-proof skillet, melt the butter and saute the onion over medium-low heat until translucent.
- In a large bowl, beat the eggs.
- Add the creme fraiche or cream, cream cheese or goat cheese, salmon, chives and lemon zest. Pour this mixture over the onions in the skillet.
- Cook over medium heat until the underside is golden and setting up, about 5 minutes.
- Sprinkle more cheese on top if desired and place under the broiler until the frittata is golden and puffy.
- Keep the oven open and watch closely so you do not burn. This should only take a few minutes.
- Remove from oven and let cool a few minutes prior to slicing.
- Cut into wedges in the skillet. Serve this with Citrus Salad and Poppy Seed Dressing.
Asparagus Variation: 1 pound of asparagus, tough ends trimmed. Bring a pot of salted water to a boil. Blanch the asparagus until crisp and tender, about 1 1/2 – 2 minutes. Drain and plunge into an ice water bath. Chill the asparagus completely, remove from ice bath and pat dry. At this point, you can either chop the asparagus into 1-inch pieces and add to the egg mixture. Or leave the asparagus in stalks and lay them neatly in the skillet prior to pouring the egg mixture in. Proceed with directions. This version is a nicer option for a slow oxidizer as they tend to have slower digestion and need less rich foods (fats and heartier proteins).
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