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.
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
- Preheat the oven to 350 degrees.
- 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.
- 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).
- 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.
- Serve warm or cold. This recipe is great for make ahead breakfasts!