Frittata

Serves 6

1 Tablespoon grape seed oil

1 onion chopped (number 3 cone)

2 cloves minced garlic

Cauliflower (cone 1)

Mushrooms (cone 1 or 2)

Broccoli (cone 1)

Zucchini (cone 2)

Spinach or kale

Peppers chopped

Chopped olives (if desired)

Grated cheese of choice (1 cup) (cone 1)

10-12 eggs

½ cup cashew cream or half and half

Salt and pepper

(add any extra seasoning you wish)

1. Preheat 12 inch pan or electric skillet to medium (350)

2. Add oil, then saute onions and garlic for a few minutes.

3. Add vegetables.

4. Gently mix eggs and cashew cream. (½ cup cashews soaked in water for 4 hours or boiling water for 5 minutes. Then add to the blender with fresh water (¾ cup). Add salt and pepper.

5. Pour over vegetables to cover all areas.

6. Take grated cheese and olive (if desired) and sprinkle on top.

7. For oil-cored electric skillet, Make sure the rim is free of ingredients and cover. When vapo valve clicks turn to low (200) and cook for 30 minutes or longer.

8. If cooking in oven, uncovered for 30-40 minutes on 350.

Broccoli Frittata

Serves 6-8

Ingredients:

10 eggs

1/2 cup cashew cream (see below)

1 tablespoon of grape seed or avocado oil

1 head of broccoli

1/4 cup green onions or chives, sliced

1/2 cup sun-dried tomatoes

1/4 cup parsley

1 1/4 teaspoon sea salt

1/2 teaspoon pepper

cashew cream:

1/3 cup cashews

1 cup water

1. Soak cashews in water or for an hour in boiling water for five minutes.

2. Blend until smooth.

Directions:

1. Preheat 10 inch skillet or electric skillet to 340 F or medium heat.

2. In a separate bowl, whisk eggs and cashew milk.

3. Use cone 4 and cup broccoli head (saving stem for slaw)

4. Slice green onions and add to mixture.

5. Add 1-2 Tbsp. oil to the preheated pan and coat.

6. Add egg mixture and sprinkle with salt and pepper.

7. Cover with lid and spin. Turn to 300.

8. When valve clicks, turn to 200 or low and cook for an additional 15 minutes or until egg is no longer runny and is "set".