frittata | The Paleo Mom

Paleo Cinnamon Buns

When I was a teenager, my Uncle Bill taught me how to make real cinnamon buns. You know, the kind with yeast-based bread? It was a revelation and became one of my favorite treats to make. One batch would make a whole delicious pan, full of thousands of gluten-filled calories. And last about an hour.
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Grug’s Barbecued Stuffed Bananas—A Recipe Inspired by The Croods

Who is Grug? He is the overprotective yet loving dad (voiced by Nicolas Cage) in the new DreamWorks Animation film, The Croods. The Croods is about a family of cavemen forced to embrace change. This movie looks like a whole lot of fun and I can’t wait to take my girls to see it (you
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Puerto Rican Plantain Lasagna (Pastelon)

Plantain lasagna? Really? Yes! And what a delicious and comforting meal! Perfect for this time of year! This is another recipe modified from one that Gloria sent me (thank you Gloria!). I made this for my mother-in-law’s birthday while she was visiting and it was a hit! My mother-in-law was amazed—mostly at how you don’t
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Perfect Paleo Pancakes

These hotcake-style pancakes were a serendipitous accident. I was working on a crepe recipe (which I will be posting soon!) and my first attempt was not crepe-like at all, but a light fluffy and delicious, if maybe a little too thin, pancake. Once my crepe recipe was perfected, my next priority became to take a
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Thanksgiving Frittata (Bacon, Red Pepper, Spinach and Black Olive)

December 3, 2012 in Breakfast

My oldest daughter and I had the flu this Thanksgiving. I did not have the energy to cook and both of us were still on thin ice when it came to solid food. I ended up whipping up this frittata for the three healthy members of the household (my mother-in-law who was visiting, my husband, and my youngest daughter) and it was a hit! It was also beautiful, with colors that make me think this would be a delightful Christmas morning breakfast or brunch. We also laughed because my daughter’s class learned the Albuquerque The Turkey song for their Thanksgiving Feast at school and the punchline of the song is that they ate scrambled eggs for Thanksgiving dinner instead of turkey (because Albuquerque is such a great pet). We weren’t that far off!

I have taken to keeping my freezer well stocked with US Wellness Meats sugar-free nitrate/nitrite-free uncured pastured pork bacon. This bacon is so ridiculously flavorful and, because it’s pastured and uncured, it’s very healthy! It’s also very handy for food emergencies.

Ingredients:

½ medium yellow onion (or 1 small onion), finely diced
1 ½ cups red bell pepper, diced (about 1 large pepper)
4 cups chopped fresh spinach
6oz bacon (about 6-7 thick slices)
1 cup sliced black olives(equivalent to a 3.8oz-can)
8 eggs, beaten

Heat an oven proof skillet (I like to use my 12” cast iron frying pan) over medium high heat and turn on broiler (on high) to preheat oven.
Cut bacon into small pieces (I like to use scissors for this job). Add bacon and onion to pan and cook, stirring occasionally, until the bacon is crisp and onion is fully cooked and caramlized (8-10 minutes).
Add pepper and olives to pan and sauté, stirring occasionally, until pepper is cooked (4-5 minutes). Add spinach and stir to wilt, about 1 minute.
Add beaten eggs. Let cook on stove top 1-2 minutes, stirring a couple of times.
Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top (about 7-10 minutes, varies oven to oven so watch carefully).
Serve and enjoy!

Tags: ancestral, bacon, Breakfast, brunch, Christmas, Diet, dinner, easy, eggs, Fast, frittata, green, low-carb, olives, Onion, paleo, Paleolithic, pepper, primal, quiche, Recipe, red, spinach, supper, thanksgiving
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Veggie Frittata

November 12, 2011 in Breakfast

A wonderful way to save money on your grocery bill is to have breakfast for dinner from time to time. My favorite way to do this is with frittatas. Frittatas are a quick and easy cross between an omelet and a crustless quiche. I love them both because they taste great but also because I have fond memories of my dad making these when I was a kid. This frittata is loaded with veggies too! Serves 3-4.

A quick note on eggs: I always buy omega-3 eggs with the highest omega-3 content I can find (650mg per egg!). Even though these eggs tend to run a bit more expensive than regular eggs (mine cost $2.79/dozen), they are a very cheap source of omega-3s (the good DHA and EPA) compared to grass-fed beef or wild-caught salmon. True free range eggs tend to have a higher density of vitamins and minerals and a very high omega-3 content too, so that’s an even better option if you live near a good farmer’s market or small chicken farm.

Ingredients:

½ medium yellow onion, finely chopped
½ red bell pepper, finely chopped
1 ½ cups mushrooms, thinly sliced
2 cups fresh kale, chopped
2 cups fresh spinach, chopped
8 eggs, beaten
1 Tbsp butter or coconut oil

1.    Heat an oven proof skillet (I like to use my cast iron frying pan) over medium high heat and turn on broiler (on high) to preheat oven.
2.    Add oil to pan. Add onion, pepper and mushroom and sauté, stirring occasionally, until vegetables are starting to soften (3-4 minutes).
3.    Add kale and continue to sauté, until all vegetables are cooked (8-10 minutes).
4.    Add spinach, and stir until spinach is wilted.
5.    Add beaten eggs. Let cook on stove top 1-2 minutes, stirring a couple of times.
6.    Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top. Serve and enjoy!