If you follow me on Instagram, you know that cooking is one of my creative outlets. I love carving time out each week to create thoughtful meal plans. Along with breathwork, hiking, and gardening, I consider cooking to be another form of self-care, or therapy. A paleo frittata is not only a time-saving miracle, it’s also an easy way to use up left overs.
While I understand that we don’t all have loads of free time to shop, prep and cook, there is something to be said for feeding your body with food that you prepare. It may be easier to have meals delivered, and I definitely have a few healthy go-to options for the days and weeks where I’m simply too busy, but there are always hidden ingredients in restaurant foods. In the long run, having a weekly meal plan and food prepped and ready to go will save you time, money and energy.
Weekday mornings seem to fly by, so every Sunday night I make a Paleo Frittata. It’s high in protein, keeps me full for a long period of time and filled with lots of healthy fats. It takes about 15 minutes to prep depending on the type of veggies you are using. Enjoy!
- 1 tablespoon grass fed butter or fat of choice
- 2 cups protein – my go-to is Applegate Farms frozen chicken and sage sausage links
- 2 cups of your fav veggies (spinach, tomatoes, bell peppers, onions, kale all work well)
- 1 dozen large pastured eggs
- 1 large pinch Celtic sea salt (depending on how salty your meat is you may not need salt)
- 1/2 tsp. freshly-ground black pepper
- Preheat oven to 350°F. In a 12-inch cast iron skillet heat butter over medium heat. Then, add whatever protein you have on hand (think left over chicken, bacon, crumbled bison) to the skillet and stir until heated or cooked completely if you are using raw meat.
2. Remove meat from pan and set aside keeping as much of the animal fat and butter in the pan as possible.
3. Next, saute your veggies until desired tenderness.
4. Crack all 12 eggs into a large bowl, whisk throughly and combine with salt and pepper.
5. Place the meat back the pan with the veggies and stir together. Flatten the veggies and meat out as evenly as possible before pouring the beaten eggs over them.
6. Next, place the skillet in the oven. Cook for 20 to 25 minutes or until the eggs are cooked all the way through. When a toothpick inserted into the center comes out clean you should be good to go but make sure there are no runny egg bits.
I slice the the frittata into wedges like a pizza. Transfer your portion to a plate and store the rest in a glass food storage container in your fridge.
The paleo frittata is delicious cold so it’s perfect for those of you that need to eat on the road or don’t have access heat up leftovers. Now you will have at least2-3 breakfasts ready to go and lots more time in the AM.