CREATE YOUR OWN FRITTATA

Meal Menu Idea:

Frittata

Coffee with Coconut Cream

Fresh Strawberries

Photo credit: Rachelmoger.com

CREATE YOUR OWN FRITTATA

Paleo / Whole 30 compliant 

12 eggs, pastured

1/4 cup canned coconut cream/milk (shaken & undiluted)

1 Tbs. almond or coconut flour

Pinch sea salt & black pepper

Coconut oil

Herbs (see below)

3 cups Add-Ins: 1 Meat + 2 Vegetables

Pick 1 Meat:

1 lb. ground pork, turkey or chicken

1/2 lb. pancetta or uncured bacon (no added sugar)

Pick 2 Vegetables:

1 bell pepper, chopped

1/2 lb. asparagus, chopped

1 head broccoli, stems removed

1 handful pea pods, whole

1/2 lb. mushrooms, sliced

1 small onion, chopped

1 leek (white and light green parts only), chopped

1/2 lb. Brussels Sprouts, sliced thin

1-2 small zucchini, sliced

1 small sweet potato, sliced thin or shredded

1/2 lb. kale or collard greens, trimmed, chopped, boiled in salt water to soften & drained well

1/2 lb. spinach or Swiss chard, trimmed & wilted 

Pick 1-2 Herbs / Spices:

1 Tbs. freshly chopped:

basil

chives

oregano, parsley

Italian herb blend

Herbs de Provence

Pinch of red pepper flakes

1/4 tsp. sweet paprika

1/4 tsp. garlic powder

* Preheat oven to 325 degrees. Grease 9x13" baking dish with coconut oil or ghee.
* Another option is to prepare frittata ingredients in a heavy, oven proof skillet to prep and bake the frittata in the same skillet.

* In a large skillet, brown the ground meat or bacon; remove and set aside.
* Into same skillet, add vegetables with a dollop of coconut oil and saute.

* If using spinach or Swiss chard, add toward the end of the sauteing to wilt the leaves. 

* Transfer meat and vegetables to greased baking dish (or combine them in oven proof skillet)

* In a medium bowl, whisk eggs with coconut cream, salt, pepper and herbs; pour mixture over the meat and vegetables.

* Bake in the oven for 35-40 mins. until sides puff & brown slightly and the middle is set. 

* Allow frittata to cool 5 mins., cut into squares & serve as a hot main dish 

* Or cut into bite size squares and serve as an appetizer at room temperature.

** Refrigerate leftovers in a glass, covered container.

Recipe: w.lynne

Taste.  Enjoy.  Pass it on!