Welcome to our 5-Week Beauty Lunch Series focused on beauty from the inside out with delicious, nutritious and easy-to-prepare meals from our favorite healthy chefs! Each week we’ll share a new recipe highlighting its skin benefits.
To kick off our series of healthy foods for skin we’re making a scrumptious frittata by the queen of the kitchen Candice Kumai, who you may have seen on Bravo’s Top Chef. She’s a New York Times best selling author, a regular on E! News and Access Hollywood. If you’re into the juice craze at all, you’ve got to check out her latest book Clean Green Drinks.
As Candice Kumai says:
The perfect Sunday brunch starts with some good company, a great cup of joe/tea and badass frittata.
We couldn’t agree more! So we’re making a Sun-Dried Tomato and Mushroom Frittata from Candice’s book Cook Yourself Sexy to start our week off on the right foot.
First, let’s dive into the skin benefits of our star ingredients in this recipe.
Many might not realize how wonderful tomatoes are for your skin. They are rich in vitamins A, C and K as well as Lycopene, which all help combat skin-aging free radicals that are especially problematic for skin in the summer months caused by too much sun exposure.
The anti-inflammatory properties of mushrooms can potentially help clear up skin disorders such as acne and rosacea.
Sun-Dried Tomato and Mushroom Frittata Recipe
6 eggs beaten
1-2 tablespoons of Gruyere cheese, grated
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1 leek, white and light green part only, finely chopped
1 teaspoon butter, to grease the pan
1/2 cup of sundried tomatoes, oil packed
1 cup cremini mushrooms, thinly sliced
1 tablespoon fresh basil
1: Preheat oven to 350. Lightly butter a round 8 or 10 inch pie pan.
2: Sautée vegetables the leeks and sliced mushrooms in a lightly oiled skillet. Then transfer to the greased pie pan.
3: In medium size bowl, using a fork, whisk together eggs, Gruyere, salt and pepper.
4: Gently pour the egg batter on top of your slightly- cooled sautéed vegetables.
5: Place the pie plate into the preheated oven (middle rack) and cook for 30 minutes.
6: To finish place pan onto the top rack and broil for 3 to 4 minutes, until lightly browned and fluffy.
7: Remove from pan and cut into 6-8 servings. Top with fresh basil, and serve immediately.
Our Beauty Lunch Series is about connecting beauty and nutrition to nourish your body from the inside out. We’d love to hear if you made this frittata and how it turned out. Please leave us a comment below!
Stay tuned for our next post highlighting a tempting recipe from Culinary Nutritionist and gluten-free chef Amie Valpone.
Research and production assistant: Catherine Sabatino