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Tuesday, June 14

Your New Breakfast: Vegetable Frittata

When choosing to switch to a paleolithic diet, one of the biggest challenges I faced was figuring out what to eat for breakfast. Grab a Luna bar or banana on the way out the door? Guilty as charged. Not exactly the best way to start off one's metabolism. And as much as I love oatmeal, that carbohydrate spike (followed by a huge insulin spike) is definitely not the best thing for your body in the morning. So since I love vegetable omelets, and since you really need protein in the morning to maintain your blood sugar, I've been making vegetable frittatas fairly regularly.

{fresh oregano}

Cut up the veggies of choice and layer in a pyrex that has been greased with coconut oil. You can also add sausage or do half with meat and half without (in my case). Whisk together 8-12 eggs depending on how many servings you want to make. Add a splash of almond milk to the eggs, then pour over the veggies in the dish. The egg mixture doesn't have to completely cover the vegetables, but should cover about 3/4 of the way. You can even sprinkle the top with some raw milk cheddar to make it extra delicious! Bake at 375 for about 17-20 minutes.

I make a large batch on Sunday, and reheat the individual slices in a toaster oven during the week. Healthy, simple, and minimal weekday effort required.

Happy breakfasting.

copyright Hiking in Stilettos


Jodi Kendall said...

Yum! This looks like something we'd enjoy. I'll have to try it out!

beccaweber said...

i made spinach & asparagus fritatta for my birthday brunch a few months ago. i've been in love ever since! not lying when i say i've made it for a couple of dinners since... :)

beccaweber said...

oh! i will add that this is easy to make if you use cast iron frying pan to cook the veggies in advance. saute, then pour eggs in and bake! easy peasy, one dish.