Last month the good folks at Hachette Australia sent me some information about a new cookbook being released from the Commando, you know that scary mofo from The Biggest Loser, Steve Wills, he of little smiles and the sunnies who is ex military and scares the shit out of contestants, yep that one. I knew if he was involved the cookbook would have some bloody healthy recipes in there leaning towards my desired home cooking style of paleo, I was in! They sent me a bunch of recipes to try out and I got around to cooking his Sweet Potato and Pine Nut Frittata – and no lie, easily the best frittata I have ever made. It was divine. You can buy GET COMMANDO FIT COOKBOOK at most bookstores or usually from Hachette, but they are out of stock, whipped up quick!!
Now Steve is no chef, but he is a health advocate and someone who loves life enough to live healthy. Get Commando Fit Cookbook follows on from his successful Get Commando Fit book that endeavours to share his exercise and wellbeing methods through print. He has teamed with a nutritionist, Kelly Richardson and a chef, Kim Wiggins to provide a book filled with incredible recipes. For example: Beef Massaman Curry, Fish Tacos, Ginger-spices pumpkin loaf, Lentil and Ricotta ‘Meatballs’, Moroccan Chicken Breast, Raw Chocolate Macaroon Balls, Rosemary and Garlic Braised Lamb Shoulder with Sweet Potato Mash, Sweet Potato and Pine Nut Frittata (the one I have sampled for you) and Zucchini Noodles. The selection is good, the recipes are great and most of them are balanced and also if you remove or change an ingredient or two most of them can be made paleo. A treat for a lot of paleo peeps out there.
Now I am not a regular frittata cooker but this recipe looked too good to miss, it was easy to follow, affordable and in the end, bloody delightful. Things to note, I kept looking at the ingredients and the pan and the thoughts of “this will NEVER fit in there kept running through my mind,” ignore these thoughts, it fits perfectly. The other thing I had a mild issue with was the cooking time, the recipe below states 10mins, then add some ingredients then another 15mins. All up my cooking time was 45mins, 20mins longer than the recipe – I temperature checked and oven was definitely correct, the recipe does suggest a “wobble” test so definitely adhere to this or you will have a runny frittata, not sexy. Now enjoy this fine recipe – you will love it!!
YOU WILL NEED
1 tablespoon ghee or coconut oil, plus extra for greasing (I used ghee)
1 large sweet potato, about 500 g, diced
2 medium onions, about 300 g, sliced (I used purple onions)
1 red capsicum, sliced (I actually added two red chillies with the capsicum because I love chilli – this is not in the Commando recipe but I recommend it)
2 tablespoons fresh thyme leaves, plus extra (I cheated here and used dried thyme)
5 garlic cloves, finely diced (I used 6 because GARLIC :))
1 tablespoon balsamic vinegar (I have an amazing caramelised balsamic vinegar from Scoop Wholefoods and used this)
Sea salt, to taste
cup coconut milk
Zest of 1 lemon
60 g Parmesan cheese, grated (remove this if you want it paleo or choose a cheese alternative paleo suitable)
Freshly cracked black pepper, to taste
20 g pine nuts
YOU WILL NEED TO
1. Preheat oven to 200°C and grease a flat baking tray with oil. Scatter the sweet potato over the tray and bake for 20 minutes. Remove from oven and reduce heat to 180°C.
2. In a medium-sized frying pan, heat the ghee and sauté the onion and capsicum on medium heat for 10 minutes, then add thyme, garlic, vinegar and a good pinch of salt, and cook for a further 5 minutes.
3. Whisk the eggs with the coconut milk. Add the lemon zest and cheese, and season well with salt and pepper. Grease and line a deep 18 cm square baking tin with baking paper, making sure the sides are covered. Assemble the sweet potato and the onion and capsicum mix evenly in the tin. Pour the whisked egg mix on top.
4. Bake for 10 minutes, then sprinkle with pine nuts and extra thyme and bake for a further 15 minutes. To check it is cooked, shake the tin – it is ready if the centre does not wobble. (it actually took me closer to 30mins to cook without the wobble so check the wobble!!)
5. Remove from the oven and allow to stand for 10 minutes before serving. Lift the sides of the baking paper to remove the frittata to a cutting board and slice.
Get Commando Fit Cookbook by Commando Steve Willis published by Hachette Australia ($29.99)