Paleo Frittata

A good friend of mine posted a picture of her breakfast frittata on Facebook last night. She said it was her breakfast for the week. Immediately I was inspired to make a frittata that was gluten-free and dairy-free to fit my dietary/nutritional needs. It was surprisingly easy and quite delicious too! I’m sure you could make this into 8 small servings but since I made it with egg beaters (you could use egg whites too), I went ahead and cut 4 large servings instead. This will keep me covered until Thursday morning, but at 20 minutes total prep and cook time, it’s no problem to whip up another one midweek. The great thing about this recipe is that you can use whatever meat and veggies you have on hand. I used bacon (who doesn’t love bacon?). But you could easily use leftover taco meat, ground turkey, sausage, etc. Whatever leftover meat you choose, just be sure to use 1 cup of it. Also – I used zucchini for this recipe but you could easily use whatever leftover veggies you had from the night before or whatever you have lying in the fridge/freezer. Broccoli, squash, bell peppers & onions, mushrooms, etc. all make good substitutions for this recipe.

Ingredients
1 TBSP Coconut Oil
4 strips of cooked bacon, chopped
1 zucchini, sliced and cut into bit-sized pieces
1 1/4 cup egg beaters
2 TBSP Unsweetened Almond Milk
Salt & Pepper

Directions

  1. Preheat the oven to 350 degrees.
  2. Meanwhile, heat a cast iron skillet on medium high heat and add coconut oil. Once the oil is heated, add bacon and zucchini to the pan. Stir the meat and veggie mixture to evenly cook. At this point I sprinkled some onion powder on my meat and veggies for some extra flavor. Cook for roughly 3-5 minutes or until zucchini is almost cooked through.
  3. While that is cooking, beat together egg beaters and almond milk. Pour over the meat and veggies and cook until the bottom is firm. Again 3-5 minutes (mine was more like 5 minutes).
  4. Place the skillet in the oven and cook for an additional 10-15 minutes (mine was 15 minutes) or until your eggs are cooked through. Then turn the heat up to high broil and cook for 2 minutes until the top is lightly browned.
  5. Serve warm or cold. This recipe is great for make ahead breakfasts!

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About Food4Thought

I am no fitness expert. I am simply someone who has found joy in fitness and nutrition. I am a certified group fitness instructor. I’ve been teaching at the local health club for about 3 years now. While Zumba was my first love, I have since added Total Conditioning, Bodyworks plus Abs, and Core to my repertoire of classes. I work with a personal trainer to help me reach my fitness goals that I cannot obtain through group fitness alone. This year I ran my first 5K and plan to run my first 10K in March. To further my knowledge in the fitness realm, I have begun reading Strong Women Stay Slim, New Rules for Lifting Abs, and The Body Sculpting Bible for Women. On my list to read next is Wheat Belly. I am always looking for new ways to further my education and knowledge to better serve the members that take my group fitness classes. Lately, I have started tinkering with recipes, buying healthy cookbooks, and finding easy, tasty, and healthy foods to make. Like I mentioned earlier, I am by no means an expert, but the things I share with you have helped me tremendously with my fitness journey. It is my hope that with these easy tips and recipes, that you too can make these tiny steps and see big positive changes in your life.

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