Who has time on a weekday morning to make an interesting breakfast? I suspect (and know from former clients food logs) that most of us do a simple protein shake or a standard eggs-with-Ezekiel-toast-and/or-tbsp-of-pb meal depending on the day. One way to make weekday mornings a little more exciting and satisfying is to make some sort of breakfast casserole, or in this case frittata, and be able to eat on it for a few days. Bake this up on a Sunday when you have a little extra time and enjoy a quick, hot breakfast anytime!
Zucchini Frittata http://breakingmuscle.com/recipes/paleo-zucchini-frittata-recipe
Preheat the oven to 350°F. In a large bowl, beat the eggs together with salt and pepper. Set aside. In a large cast iron skillet* over medium-high heat, add the oil or fat, remove the sausage from the casting, and sauté the meat until it’s browned. Add the zucchini, carrot, and onion, and sauté until they are softened and slightly tender. You want most of the liquid to cook out of the veggies so they don’t make your frittata soggy. Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine. Bake for ~20-25 min or until the eggs are set and not runny. Serve directly from the skillet or slice and store for leftovers. Makes 6 protein/veggie servings.
*If you don’t have a cast iron skillet or oven-safe one, use a regular skillet to cook the veggies and brown the meat, then pour everything including the eggs into a greased glass or ceramic dish and bake.
Feel free to get creative with the veggies you use – consider mushrooms, bell pepper, etc. Ground turkey or chicken would work just fine in this recipe; you may just want to add additional seasonings and spice. This can certainly be halved if you don’t want to make quite so much at once.
Don’t let the busy-ness of mornings keep you from fueling up! Feast hot, feast filling, and as always…FEAST ON!!!
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