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Dog-Friendly Dining: Try this Recipe at Home

A local pet food brand has 45 dog-friendly recipes for your pooch


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In this month’s issue of San Diego Magazine, we delve into all the fun ways to experience the city with your dog, from yappy hours to dog yoga and more. There are also plenty of ideas for pet pampering, including high-end pet boutiques and a new book by the founder of The Honest Kitchen, a San Diego-based natural pet food brand that’s safe for human consumption.

In Dog Obsessed, founder Lucy Postins offers a playful guidebook for living with your pooch, everything from throwing the ultimate dog birthday party to techniques for cleaning your dog’s ears. There are also 45 recipes, like this one for a turkey frittata:

 

Turkey Frittata with Basil and Peaches

Reprinted with permission from Dog Obsessed

Remember the last time you tried to cut out carbs and other sugars? For most people, it’s not so easy to give up sweets, breads, and alcohol, and your dog may be no different when it comes to carbs. While he’s on the mend, treat him to this delicious grain-free snack that’s just a little bit sweet. Serve it as an occasional meal replacement. (It’s not just a breakfast food!) Makes 6 to 10 servings

Ingredients

  • 6 free-range eggs, beaten
  • 1⁄4 cup grated Parmesan cheese
  • 1 teaspoon butter
  • 2 slices nitrate-free cooked sliced turkey, torn or chopped
  • 1 fresh peach, pitted and finely chopped
  • 2 tablespoons chopped fresh basil

Directions

  1. Preheat the broiler.
  2. In a medium bowl, use a fork to combine the eggs and cheese. Set aside.
  3. In a nonstick, ovenproof skillet over medium-high heat, melt the butter. Add the turkey and peach and cook, stirring frequently, for 2 minutes. Add the basil and stir to combine. Pour the reserved egg mixture into the pan and stir to combine. Cook for 4 minutes, or until the eggs begin to set.
  4. Carefully place the pan under the broiler and cook for 3 to 4 minutes, or until the frittata is slightly browned and fluffy. Cool before serving
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San Diego Magazine's editorial staff (Erin Chambers Smith + Erin Meanley + Kimberly Cunningham + Archana Ram + Sanna Boman Coates + a handful of smart, thoughtful contributors) blog about everything from restaurants and bars to behind the scenes gossip to the best events happening this weekend. Looking for foodie and restaurant guru Troy Johnson? He's got his own blog here.

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