Since no flipping or folding is required with frittatas, this type of Italian open-faced omelet is the perfect breakfast for lazy weekends. Jessica Catalano, author of The Gangster Kitchen Revolution, adds "Exodus" cheese—ground decarboxylated weed named after her favored strain—to this breakfast frittata for a dope bud and breakfast experience. Puff, puff, and pass along this frittata recipe to your friends (whom you have completely filled in about the ingredients and who are of legal age and down with a little herbal refreshment, of course). Serve with a coffee or tea, a glass of sweet orange juice, and a side of toast (duh) for a morning that doesn’t blow.
Italian Exodus Cheese Frittata
*Add the desired dose of decarboxylated weed into this dish per serving by referring to the decarboxylation process and dosing chart.
½ teaspoon = 0.25 grams
1 teaspoon = 0.5 grams
1 ½ teaspoon = 0.75 grams
2 teaspoons = 1 gram
2 ½ teaspoon = 1.25 grams
3 teaspoons = 1.5 grams
The heavier doses are 1.25 and 1.5 grams. Start with the smallest dose on the chart first and then work your way up until you find the right dose that works the best for you.
If you try a dose that’s too much for you, just know you cannot overdose and die from ingesting medical cannabis—no matter what. The best thing to do is to have a cup of fruit juice or some other kind of natural sugar that will raise your blood sugar slightly. If you overdo it, lay down and relax until it passes.
Properly decarboxylize cured buds: Preheat your oven to 220°F. Take a baking sheet and lay your ground-up medical cannabis buds onto the sheet, making sure that it is evenly dispersed. Place the baking sheet into the oven uncovered and heat for 25 minutes. Pull the baking sheet from the oven and let it cool completely. You now have decarboxylized, or “activated,” medical cannabis that is ready for consumption. When you place this decarboxylized weed into recipes, it will “activate” further between the heat of the cooking process and any lipid content contained within the recipe.
In a large glass bowl, whip the eggs with a whisk until well incorporated with air.
Add the minced onion, garlic, sliced tomato, portabella mushrooms, ground cannabis, olive oil and spinach into the bowl. Fold this mixture with a whisk until everything is well combined.
Pour into seasoned cast iron skillet or one that has been oiled with non-medicated olive oil.
Sprinkle the goat cheese across the egg mixture and garnish with 6 large basil leaves.
Bake uncovered in the center of the oven at 350°F for 35 minutes.
Pull from the oven then slice into 8 sections and serve.
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