Tag Archives: Paleo baked frittata

Whole30 and Paleo Baked Frittata

29 Jan

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

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.

 

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Paleo & Whole 30 Baked Frittata

8 Jan

I always make a huge frittata/crustless quiche type thing that my husband can cut a piece of and heat up for breakfast when doing a Whole 30 challenge.  This is a super flavorful dish that reheats well!  Eating clean and missing your regular breakfast routine?  Try this!

Paleo and whole 30 baked frittata

Paleo and whole 30 baked frittata

Paleo and whole 30 baked frittata

Paleo and whole 30 baked frittata

Ingredients:

2 tbl. ghee

1 sweet onion, diced

2 cloves garlic, minced,

1 large sweet potato, shredded

1 spaghetti squash

12oz chorizo sausage, diced (nitrate free and no sugar added)

14 large eggs

2 tbl. fresh parsley, minced

Kosher salt

Pepper

Extra virgin olive oil

Method:

Preheat oven to 425°F.  Cut spaghetti squash in half lengthwise and coat flesh with olive oil and season with salt and pepper.  Bake squash cut side down on a baking sheet lined with aluminum foil at 425°F until fresh is soft, ~40 minutes.  Remove and discard seeds and membranes once cooked.  Reduce oven heat to 350°F.  Peel the sweet potato and then shred it through your food processor using the shredding disc blade attachment.  In a large skillet over medium to medium high heat melt ghee.  When hot add onion, sweet potato, garlic, and chorizo.  Season with salt and pepper and sauté until onion and sweet potato are soft.  Scoop the spaghetti squash from the skin and combine with other ingredients in the skillet.  Set mixture aside to cool (if you add it to your eggs too hot they will scramble; alternative to waiting temper the eggs with the mixture).  In a large mixing bowl whisk the eggs and season with salt and pepper.  Stir the squash/onion/chorizo/potato mixture and parsley into the eggs.  Transfer the mixture to casserole dishes (I split it across two) and bake at 350°F for 30-45 minutes.

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