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I love all things breakfast! I can eat breakfast for lunch and dinner everyday! Something about it is just hearty and comforting. One of my favorite breakfast foods is a Frittata!! My daughter calls it egg pie ahaha! Little does she know, how good and nutritious it is for her and protein packed!! A Frittata is a great way to get a good meal that you can plan ahead. Make one the night before and simply reheat or just prep it the night before and pop in the oven the next day. I am personally a lazy morning cook. I do not like to get up in the morning and make anything so if I can do this in advance and make enough for a few mornings of breakfast that you can heat and go then AWESOME Woot that's another 15 minutes at least that I can sleep in before it's time to get up and go. So for my version of an amazingly delish paleo frittata here you go! And remember all of you non-paleo foodies, simply sub out my paleo choices for your fav dairy and fat options.
Ingredients
8 eggs
Instructions
Preheat oven to 425 degrees
whisk eggs and milk together
Heat a medium size skillet that is oven safe. I prefer cast iron. Add the coconut oil to the skillet so it can melt
Add Spinach, onions, mushrooms, cilantro and protein and sautee for about 5-6 minutes
when the veggies etc are tender simply pour the egg mixture into the skillet and set the heat on low, cook on low for about 8 minutes
Once it's been on the stovetop for 8 minutes, go ahead and place the skillet into the oven (this is why you want an oven proof skillet so nothing with a rubber handle etc), Cook the frittata for about 15 minutes in the oven at 425
Serve hot!
~~mandy
Ingredients
8 eggs
- 1/4 cup unsweetened coconut milk
- 2 Tbsp coconut oil
- 4 garlic cloves, minced
- 2 cups baby spinach
- 1 sweet onion
- 1/2 cup mushrooms
- 2 Tbsp Cilantro, chopped
- 1 cup chopped protein whether it's bacon, ham etc you use your wildest imagination
- Salt and Pepper to taste
Instructions
Preheat oven to 425 degrees
whisk eggs and milk together
Heat a medium size skillet that is oven safe. I prefer cast iron. Add the coconut oil to the skillet so it can melt
Add Spinach, onions, mushrooms, cilantro and protein and sautee for about 5-6 minutes
when the veggies etc are tender simply pour the egg mixture into the skillet and set the heat on low, cook on low for about 8 minutes
Once it's been on the stovetop for 8 minutes, go ahead and place the skillet into the oven (this is why you want an oven proof skillet so nothing with a rubber handle etc), Cook the frittata for about 15 minutes in the oven at 425
Serve hot!
~~mandy
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