black bean frittata w/ paprika potatoes

Although there are a handful of really great places to have dinner in Santa Barbara, there are very few, if any, quality places to have breakfast. And when I say quality, I mean an establishment that serves fresh, local, organic ingredients simply prepared. There are plenty of "grease pit" home cooking breakfast joints, and although they can be tasty, I always seem to leave those places with a stomach ache.

Hence, Mike and I usually make our own breakfast on Saturday mornings when I return home from the Santa Barbara Farmers Market. This morning I picked up some eggs from Lily's, avocados from Hilltop Farm, potatoes from Roots Farm, and some heirloom tomatoes from a new stand located down in the corner near Solvang Pie Company's stand. I keep meaning to ask the name of the farm - the tomatoes are fantastic and are perfectly sun-kissed sweet.

Frittata is one of my favorite breakfasts because you can use just about any combination of vegetables, herbs, cheese, beans and even meat to create a mouthwatering egg smorgasbord. Be creative! I begin by sauteing onion or leek with garlic or herbs and then add whatever I have in the fridge until all are caramelized and golden. Beat up the eggs with some coconut milk (or cream if you prefer), pour it over top and throw it all in the oven for 30 minutes or so until the egg begins to puff up and brown slightly. Fairly easy, purely sublime.

black bean frittata w/ paprika potatoes

serves 2

4 organic eggs

1/3 cup whole milk, coconut milk or whole cream

1/2 cup black beans

1/3 cup diced red onion

1/3 cup fresh or frozen corn

2 garlic cloves, minced

ghee, butter, or heat stable fat

celtic mineral sea salt

6-8 small potatoes

ghee, butter, or heat stable fat

1 tbsp paprika

celtic mineral sea salt

Preheat the over to 375 degrees Fahrenheit.

Prepare the potatoes. Scrub them well under running water. Quarter and toss with a generous spoonful of fat and sea salt in a glass or ceramic baking dish. When the oven is preheated, bake potatoes for about 30-40 minutes - they should come out just about the time the frittata is ready. The potatoes should be easily pierced with a knife.

Saute the red onion and garlic in a generous spoonful of fat until the onion is translucent. If you get fresh red onion with the green tops still attached, you can also dice this up and add it to the mix. Add corn and saute another 2-3 minutes. Add black beans and season with sea salt.

While the vegetables are sauteing, beat the eggs and coconut milk until well combined. After finishing step 3, pour the egg mixture evenly over top of the vegetables. Place the skillet in the oven and bake for 25-30 minutes or until the egg is cooked to your preference.

Serve frittata with potatoes, sliced avocado and fresh tomatoes or salsa. If you can't eat all you make, it is easily reheated wrapped in aluminum foil in the oven.