Hi! I am an Eclectus parrot owner and I love to cook! Why not be able to share your meals with your fids? I hope these ideas will encourage you to eat healthier as well as enrich the lives of your parrots. Enjoy and happy cooking!!

These recipes are designed to be made for you and your family AND be safe to share with your parrot. Special consideration has been given to the unique Eclectus diet. Please be aware that, where noted, some ingredients should be added ONLY to the human servings. If you have questions or suggestions feel free to add them in comments for that recipe!

Tuesday, September 21, 2010

Buckwheat & Basil Frittata


  • 2/3 cup buckwheat, toasted
  • 1 tablespoon extra-virgin olive oil
  • 2 zucchini, grated
  • 3 cloves garlic, finely chopped
  • Salt & pepper (for people portions)
  • 10 eggs, beaten
  • 3 tablespoons chopped fresh basil, plus thinly sliced leaves for sprinkling
  • 1 cup sour cream (for people portions)


1.   Preheat the oven to 400°. In a large pot of boiling, salted water, cook the buckwheat, undisturbed, until tender, about 15 minutes; drain.
2.   Meanwhile, in a medium, ovenproof nonstick skillet, heat the olive oil over medium heat; add the zucchini & two-thirds of the garlic & cook until the zucchini is brown around the edges, about 10 minutes. Stir in the buckwheat & cook for 2 minutes.
3.   In a large bowl, combine the eggs & 2 tablespoons basil. Add to the skillet & cook, scrambling, until half-cooked. Transfer to the oven & bake until the frittata is set, 8 to 10 minutes; cut into wedges.
4.   Meanwhile, in a small bowl, stir together the sour cream with the remaining garlic & 1 tablespoon basil. Add a dollop to each wedge for the humans & sprinkle with the sliced basil.

No comments:

Post a Comment