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You are here: Home / Recipes / Breakfast / Veggie Frittata
Paleo Veggie Fritatta

Veggie Frittata

November 12, 2011 //  by Dr. Sarah Ballantyne, PhD

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About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

3-best-Paleo-breakfast-the-Paleo-mom-veggie-fritataBreakfast for dinner is a wonderful way to save money on your grocery bill 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!

A quick note on eggs: I recommend buying pastured eggs whenever possible. These eggs have the highest density of Omega-3 fatty acids and are full of beneficial nutrients because. Look for the word “pasture” in store-bought eggs (Whole Foods is a good bet) or talk to a local farmer to find out how their chickens are raised!

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Prep Time: 5 minutes

Cook Time: 15 minutes

Serves: 3-4

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!

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Category: Breakfast

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