Whole30 and Paleo Baked Frittata

I’ve posted variations of this recipe before, it is literally as simple as using whatever you have on hand.  My husband loves having a piece of a baked frittata for breakfast.  Sometimes I will buy everything to put in it at the grocery store that day, sometimes I use leftovers from dinner.  Today was a great example of leftover usage…

Whole30 and Paleo baked frittata

Ingredients:

Olive oil or ghee

12 large eggs

Kosher salt

Pepper

Coconut oil for greasing casserole dish

Vegetables of your choosing*

Sausage of your choosing (nitrate, sugar, and flour free to be Whole30)

*Today I’m using one sweet onion, one massive clove garlic, one jalapeño, one red bell pepper, extra cubed butternut squash, leftover roasted brussels sprouts and delicata squash, and andouille sausage.

Method:

Dicc/chop/cube your ingredients.  In a large pot over medium high heat sauté your vegetables and sausage to desired tenderness.  Some of these cook at different rates, so for example I will sauté my onion, butternut squash, and sausage with garlic until the squash begins to soften, then I will add the remaining ingredients and sauté until they are crisp/tender.  Make sure you’ve seasoned your vegetables!  You now have two options, you can let your vegetable/meat mixture cool and then add it to a dozen whisked eggs, or you can temper the hot veggie/meat mixture into your whisked eggs.  I choose the latter because it is faster.  All you have to do is mix a little of the hot veggie/meat mixture into your eggs at a time, this allows the eggs to adjust to the temperature and not scramble.  Pour your egg/veg/meat mixture into a large casserole dish greased with coconut oil and back at 375°F for 45 minutes.

He cuts a square in the morning and heats it for 1 minute in the microwave.

Tags: Paleo baked frittata, Whole30 Baked Frittata