I woke up the other day already creating a recipe in my head. I was searching our fridge in my mind, seeing what all we had, what all we needed. I knew we had polenta and eggs but we needed something more. I remembered it was Saturday. Which meant our local Saturday Farmers Market was open. My mom and I walked down to the market and went to our favorite organic produce stand. We were both getting pretty excited over the cute little vegetables. We ended up grabbing miniature green and yellow zucchini, tiny tiny little potatoes (so cute!), a pint of some kind of peppers that aren’t hot, 2 little cauliflowers, miniature cucumber and a bag of little stalks of lettuce. It was a miniature day.

We walked around a little more enjoying the sounds and smell of our little local market. Then we walked back home. Unfortunately I didn’t have time that day to make what I created in my head. So when I woke up this morning, I knew I had to make it and was equally excited to see how it turns out from how I created it in my head.

I grabbed my miniature cast iron pan (yes another little thing!), mashed the polenta in the pan heated with coconut oil, then sliced up all my ingredients, ran outside, picked some fresh basil, threw that in. Poured scrambled eggs all over it, popped it in the oven. BAMMM! A delicious polenta crusted frittata. But I wasn’t done yet. I ran outside again, picked some more basil and chopped it up. Sprinkled it over the whole thing then added a few slices of avocado. NOW I was done… Mmmm Mmmm MMMM, it was quite delicious and ever so satisfying. My tummy is very satisfied right now as I type this. And yours could be too! Read on to see the ingredients, then run into your kitchen and start throwing things around. Pretty soon you’ll have something like the picture above sitting on your counter.

INGREDIENTS: Serves 1

• 2 organic free range eggs
• 1/3 cup polenta
• 1/4 cup chopped organic green zucchini
• 1/4 cup chopped organic yellow zucchini
• 1/4 cup sliced tiny yellow potato
• handful organic spinach
• 3 organic basil leaves, chopped
• 1 small mild green pepper
• 3 slices organic avocado
• coconut oil
• Herbs de Provence and himalayan sea salt – seasoned to taste

DIRECTIONS:

1. First turn your broiler on. Then in a tiny cast iron pan, heat a little coconut oil. Then press the polenta down on the bottom of the pan. Cook about 3 minutes on medium low heat. Then put under the broiler for a quick minute.
2. Saute the zucchini, potato, spinach and pepper on low heat with a little coconut oil. Season to taste.
3. Pull the polenta out of the oven. Add the veggie mixture on top.
4. Whisk together the eggs, with a little water (or milk if you eat dairy) and season to taste.
5. Pour the egg over the veggie mixture and polenta. Cook for about 3 minutes on medium low heat on the stove. Until you notice the egg starting to cook around the sides.
6. Put the whole thing back into the oven under your broiler to finish cooking it. Watch it carefully, it will be done pretty fast.
7. Top with the chopped basil leaves and avocado, ENJOY!

A girl who is starting to actually love breakfast,

Emma