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Easy Paleo Frittata

Post From https://nomnompaleo.com/post/1983505174/easy-paleo-frittata

Leftover makeovers are my jam! You can essentially turn any leftover meat into a Whole30-friendly frittata and supper is done!

This easy paleo frittata is the perfect way to use up leftovers! If you're looking for a simple Whole30-friendly weeknight breakfast, lunch, or dinner, cook up a frittata!

All you do is dice up the meat, chop up some veggies (frozen veggies are perfect), sauté them in an oven-safe skillet, add some eggs and dairy/coconut milk, and pop it all in the oven until it sets.  You can add herbs, sautéed onion, minced garlic, whatever! You can decide how fancy you wanna be.

A slice of Easy Paleo Frittata by Michelle Tam / Nom Nom Paleo. Perfect for breakfast, lunch, or dinner!

Here’s just one example of how you can throw together a simple frittata.

Serves 2

Ingredients:

  • 1 tablespoon ghee, avocado oil, or fat of choice
  • 1 cup emergency protein (whatever cooked meat you have on hand)
  • 1 cup frozen broccoli (or any leftover or frozen veggies)
  • 4 large pastured eggs
  • 2 tablespoons full-fat coconut milk or plain coconut yogurt
  • 1 teaspoon Diamond Crystal kosher salt
  • Freshly-ground black pepper

Equipment:

Method:

First, preheat the toaster oven to 350°F and heat the ghee or fat of choice in an 8-inch cast iron skillet over medium heat. Then, add whatever protein you have on hand (here, I used some leftover spicy lamb merguez sausage and onions) to the skillet and stir-fry until heated through.

A close-up of a bowl of leftover cooked meat a.k.a. emergency protein.

Meanwhile, place the frozen broccoli in a medium microwave-safe bowl, cover it with a wet paper towel and nuke it until it’s thawed. (Don’t want to use a microwave? Just toss it in some boiling water for a minute and drain.) Use a pair of kitchen shears or a knife to cut the broccoli into bite-sized pieces.

A close up side view of a bowl of microwaved frozen broccoli. The broccoli is being cut up with a pair of kitchen shears.

Add the broccoli to the ingredients in the pan and mix to cook thoroughly.

A close up of a cast iron frying pan filled with leftover ground meat and cut up frozen broccoli.

Crack the eggs into a medium bowl, and add the coconut milk, salt, and a few grinds of pepper.

A close up of a bowl containing a raw egg, coconut milk, salt, and pepper.

Pour the egg mixture into the skillet and cook for 3 to 5 minutes or until the bottom of the frittata is set.

A small cast iron skillet on top of a gas range that is filled with broccoli, ground meat, and uncooked eggs.

Place the skillet in the oven. Cook for 10 to 15 minutes, and then crank the heat up to broil for another 2 minutes or until the frittata puffs up and is cooked all the way through.

Close up of Easy Paleo Frittata baking in a toaster oven. The eggs are fully cooked and puffy yellow, with golden-brown edges.

Carefully transfer the frittata to a plate, slice, and serve.

Close up of a knife slicing a piece of Easy Paleo Frittata.

The frittata is delicious cold so it’s perfect for for packed lunches. Store any leftovers in a sealed container in the fridge for up to 4 days.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

Recipe IndexNom Nom Paleo CookbooksNom Nom Paleo App

PRINTER-FRIENDLY RECIPE CARD

Easy Paleo Frittata

Prep 10 mins

Cook 20 mins

Total 30 mins

Author Michelle Tam

Yield 2 servings

This easy paleo frittata is the perfect way to use up leftovers! If you’re looking for a simple Whole30-friendly weeknight dinner, cook up a frittata!

Ingredients

  • 1 tablespoon ghee, avocado oil, or fat of choice
  • 1 cup emergency protein (whatever cooked meat you have on hand)
  • 1 cup frozen broccoli (or any leftover or frozen veggies)
  • 4 large pastured eggs
  • 2 tablespoons full-fat coconut milk or plain coconut yogurt
  • 1 teaspoon Diamond Crystal kosher salt
  • Freshly-ground black pepper

Instructions

  1. Preheat the toaster oven to 350°F and heat the ghee or fat of choice in an 8-inch cast iron skillet over medium heat.
  2. Add 1 cup of whatever leftover protein you have on hand to the skillet and stir-fry until heated through.
  3. Meanwhile, place the frozen broccoli in a medium microwave-safe bowl, cover it with a wet paper towel and nuke it until it’s thawed. (Don’t want to use a microwave? Just toss it in some boiling water for a minute and drain.) Use a pair of kitchen shears or a knife to cut the broccoli into bite-sized pieces.
  4. Add the broccoli to the ingredients in the pan and mix to cook thoroughly. 
  5. Crack the eggs into a medium bowl, and add the coconut milk, salt, and a few grinds of pepper.
  6. Pour the egg mixture into the skillet and cook for 3 to 5 minutes or until the bottom of the frittata is set.
  7. Place the skillet in the oven. Cook for 10 to 15 minutes, and then crank the heat up to broil for another 2 minutes or until the frittata puffs up and is cooked all the way through.
  8. Carefully transfer the frittata to a plate, slice, and serve.

Notes

  • If you’ve got a leftover stir-fry with veggies and meat, just use 2 cups of it in this recipe in place of the emergency protein + frozen broccoli. I make frittatas all the time with leftover Pot Sticker Stir Fry!
  • The frittata is delicious cold so it’s perfect for for packed lunches. Store any leftovers in a sealed container in the fridge for up to 4 days.

Courses Breakfast

Cuisine Paleo, Whole30, Gluten-free, Primal, Low Carb

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