A frittata is one of those quick one-dish Paleo meals you can whip up in a hurry that is perfect for breakfast, lunch or dinner. If you have never had it before, a frittata is basically a baked omelet or crustless quiche. You start it on the top of the stove and finish in the oven all in the same skillet so cleanup is quick too. The whole meal can be ready in about 15 minutes start to finish. This makes it perfect for a busy lifestyle or days when you just do not want to spend a lot of time in the kitchen.
Another great thing about frittatas is that they are inexpensive, nutritious and adaptable to whatever ingredients you happen to have on hand. You can switch up the flavors easily so you can eat them more than once a week and not feel like you are eating the same old thing. I will give you some suggested combinations below, but don’t limit yourself to my ideas. Have fun and experiment with this recipe. Load them up or keep them simple, it is up to you. No matter what you put in them, they always turn out delicious.
Italian Frittata Recipe
1 bunch spinach
1/2 onion, diced
1 tomato, diced
Italian sausage meat (meat from 2-3 links, casings removed)
1 c Italian blend of cheeses (optional)
1 tsp garlic powder
splash of water or full fat milk
salt and pepper to taste
1-2 tbsp coconut or olive oil
Heat a skillet on the stove top to medium heat. Add the oil to the pan and brown the sausage meat and onions. Add the spinach and cook until wilted. In a bowl, beat the eggs with the water or milk and seasonings. Once your meat mixture is cooked, sprinkle the diced tomatoes over the top, tear the basil leaves over everything and pour the egg mixture on top. Turn the heat down to medium-low and cover the skillet. Continue cooking until the eggs have firmed up. Cover the top of the eggs with grated cheese (if used) and pop it in the oven under the broiler until the cheese is melted and bubbly.
Allow the frittata to cool slightly and then slide the whole thing out onto a serving dish. Cut into wedges and serve. This is great as a dinner along with a big green salad with balsamic dressing.
Other suggested frittata combinations: Sweet potato, leeks and rosemary; Carrots, chicken and tarragon; Beef, broccoli and mushroom; Pork, parsnips and apples.
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