paleo

 Dairy-free | Gluten-free

 

Hi friends! I’m going to make this post really short because the Niners are in the playoffs today! We’ve got a few guests coming over and I need to help the hubby  make some food.

This frittata is a dairy-free and gluten-free option, which makes it a healthy meal to make. If you have a busy week coming up, whip up a frittata the night before so you can simply grab it to go in the morning.

It’s also great meal to feed a group of people coming over for a weekend brunch.

 

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Frittatas are one of those meals where you can just throw in leftover vegetables from your fridge. You can use leafy greens like kale, swiss chard, spinach, or root vegetables like sweet potatoes and broccoli. Even frozen vegetables like peas and corn will work.

Mixing in herbs will also bring the frittata from “Meh” to “Holy shites!” Some suggestions include basil, parsley, dill, and oregano.

There’s a two step process to making frittata but don’t let that discourage you. It’s actually really easy!

Cook this on the stove for a couple of minutes once all of the ingredients are slightly cooked. Then you finish baking it in the oven to let the eggs set. Some people prefer to turn the oven on “broil” for the last three minutes so that the top puffs up. That’s optional, of course.

Slice and serve. Enjoy!

 

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Paleo Frittata with Sweet Potato and Asparagus
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 4-6
Ingredients
  • 1 tablespoon olive oil or coconut oil
  • 8-10 organic eggs
  • 1 pound asparagus, chopped (about 3-4 cups)
  • 1-2 sweet potatoes, diced into small cubes (the smaller, the faster it will cook)
  • 2 tomatoes
  • 1 red onion, sliced
  • 2 tablespoon almond milk (optional)
  • ½ teaspoon of sea salt and pinch of pepper
  • optional spices: either dill, parsley
Instructions
  1. Preheat oven 375 degrees F
  2. Cut and dice your onions, asparagus and sweet potato
  3. Cook onions and sweet potato in oil until soft. Add in asparagus and cook. Add in herbs such as dill or parsley, sea salt, and pepper.
  4. Transfer to skillet or baking pan. Crack eggs into a separate bowl, add almond milk and whisk until eggs are mixed.
  5. Pour eggs in the vegetables. Lay tomatoes slices on top for presentation. (You can also dice them up and add them in if you don't care about presentation)
  6. Bake at 375 for about 30 minutes, or until the eggs are set.

 

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