Primal Kitchen Extra Virgin Olive Oil Organic Description
Say “olive you” to another high-quality, accessible, “fat we love” at Primal Kitchen: Organic Extra Virgin Olive Oil! This delicious blend of Tunisian and Spanish olives was personally selected by the true connoisseur of fats himself, founder Mark Sisson. Add this Extra Virgin Olive Oil to your cooking collection of favorite fat. It’s Whole30 Approved®, Certified Paleo, Keto Certified, Certified Organic, and Non-GMO Project Verified, so you just get the good stuff. Perfect for cooking, drizzling, dunking, and dressing!
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 33
| Amount Per Serving | % Daily Value |
|
| Calories | 120 | |
|
| Total Fat | 14 g | 18% |
|
| Saturated Fat | 2 g | 10% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 1 g | |
|
| Monounsaturated Fat | 9 g | |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrates | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Organic extra virgin olive oil.
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Breakfast Bundt Strata
[vc_row][vc_column][vc_column_text]Start your day with a delightful twist on a classic breakfast strata with this savory breakfast bundt. This flavorful dish brings together crusty bread, eggs, veggies and Gruyere cheese, all baked to perfection in a bundt pan. Each slice offers a delicious medley of textures and flavors making it an ideal choice for brunch gatherings, weekend breakfasts or meal prep for the week. Easy to slice and serve, this eye-catching bundt is sure to impress and satisfy any crowd.
Breakfast Bundt Strata
- 8 oz French bread (cut into 1-inch cubes)
- 1 Tbsp. olive oil
- 9 oz. spinach leaves
- 1 red bell pepper (finely diced)
- 10 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 tsp. garlic powder
- 1/8 tsp. ground nutmeg
- 1/4 tsp. paprika
- 1 tsp. thyme (chopped)
- 4 oz. cooked diced ham
- 1 cup Gruyere cheese (shredded)
- Salt (to taste)
- Pepper (to taste)
- Nonstick cooking spray
- Preheat oven to 275 degrees F and spread cubed French bread in single layer on baking sheet. Bake 30 minutes to dry out bread. Remove from the oven and allow to cool.
- While bread bakes, heat olive oil in large pan over medium heat. Sauté spinach until just wilted. Season with salt and pepper to taste and set aside to cool.
- In large bowl, whisk together eggs, milk, cream, garlic powder, ground nutmeg, paprika, thyme, salt and pepper.
- Spray a 12” Bundt pan with nonstick cooking spray. Layer half of the dried bread cubes in bottom of pan. Top with sauteed spinach, diced red bell pepper, diced ham and shredded Gruyere cheese. Layer remaining dried bread cubes on top.
- Pour egg mixture in Bundt pan. Use silicone spatula to push down bread cubes to ensure they are submerged in custard. Let sit at room temperature 30 minutes for bread to absorb liquid.
- Increase oven temperature to 375 degrees F. Bake breakfast Bundt 40 minutes or until liquid is set and no longer jiggles.
- Remove from oven and cool 10 minutes. Cut into slices and serve warm.
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