Greens & Sprouts Gluten Free Melt
Looking to get out of a breakfast rut? Hate smoothies or shakes? I’ve got the perfect Sunday meal for you to make that can turn into a couple of extra days leftovers –> a Paleo Vegetable Frittata.
Fri-what? Frittata. It’s really like a lazy person’s omelet.
You mix all the ingredients into the eggs, add it to the pan, and let it cook. No flipping necessary.
This makes for an easier egg-cooking experience especially if you’re nervous about your omelet cooking skills.
While I don’t personally eat frittatas (I’m highly sensitive to eggs… more so than to gluten), I recommend these to clients all the time.
Eggs are an excellent source of choline and healthy fat. If you’ve been convinced by your doctor or “the media” that eggs are bad for your cholesterol, there’s plenty of info out there now based on current research proving otherwise.
Fat is a necessary part of your diet that you shouldn’t remove simply because you think it’s causing your cholesterol to skyrocket. In that case, you should likely look at how much processed and starchy carbs you eat because that’s typically the issue.
So if you aren’t sensitive or allergic to eggs, eat them. I certainly wish I could!
Paleo Vegetable Frittata
Since I don’t eat nor cook eggs, I invited Holly Bertone of Pink Fortitude to share one of her most popular recipes with you — her paleo vegetable frittata recipe.
I like it because it’s very much a “choose your own adventure” type of recipe. You can add your favorite vegetables here and it will still turn out fantastic. Thus, this recipe is a great “base” recipe to which you get to be creative.
In case you’re wondering what else you could pair with your paleo vegetable frittata — how about sweet potato fries or even quick fried plantains! You can top it with some freshly made guacamole too!
If you decide to do this more as a brunch or lunch, you could easily pair this with a yummy salad like this spicy fig salad and refreshing hibiscus tea.
You’ll notice that this recipe is also dairy-free because it calls for almond milk versus cow’s milk. If you’d like to start making your own almond milk, check out this super simple way that I make mine at home.
What are the healthiest eggs?
There’s a lot of marketing hype around statements made on egg containers at the grocery store. You’ve probably seen things like “A good source of Omega 3s” or “Vegetarian Fed” that makes you wonder if you really know how to pick healthy eggs.
The problem is that much of these statements are marketing hype. Let’s clear the air for a second so that if you’ve been previously confused, you’ll feel more comfortable at your next grocery store trip.
1. Chickens are not vegetarians nor vegans. They eat grubs and other bugs in addition to grass and grains. But either way, chickens do naturally eat other living creatures, albeit small ones. So no, “grain fed” implies that they aren’t likely getting outside to eat any real chicken food.
2. Factory farming is a thing you should be worried about when it comes to your eggs. When chickens are raised in conditions that are supportive of their needs, they get sick. Last year, there was a large egg shortage due to a flu virus that wiped out chickens on commercial farms.
3. Chickens like to go outside so that they can run around and eat what they’re supposed to eat that’s … outside. (See point 1 again.) That’s how you get a higher omega 3 content and typically a darker, richer yolk.
4. Chicken eggs don’t need to be refrigerated if they were not already refrigerated. If they are chilled or cold when you purchase them, then in the fridge they go and must stay. Ask the salesperson or your farmer if you’re not sure what to do.
How to pick the (best) healthiest eggs for your Paleo Vegetable Frittata
The question is then… where is the best spot to get your eggs?
If you don’t plan on setting up a chicken coop in your backyard, then finding someone local who raises chickens is ideal. (You can search for someone in your area here.)
If there’s no one local, then a farmer’s market would be the next best spot.
Just a heads up… locally raised chicken eggs may likely cost you more than the $1.99 dozen at the grocery store. We pay $6 per dozen at our farmer’s market, but you get what you pay for in life.
And personally, we’d rather pay a bit more for certain things like eggs (which my husband eats) that are more nutritionally dense. And from chickens that are healthy and get to roam.
I totally get if paying more than what you’re used to for eggs feels like a stretch.
If you’re on a tight budget, there is definitely a way to make it work financially for you. It’s really just a matter of prioritizing the food that’s most important to your health. HERE’S HOW I DO IT!
ABOUT THE GUEST RECIPE AUTHOR:
Holly Bertone, CNHP, PMP, is an author, blogger, and healthy living advocate behind today’s Paleo Vegetable Frittata Recipe.
She is the President and CEO of Pink Fortitude, LLC. Holly is a breast cancer and Hashimoto’s survivor and turned these two significant health challenges into an enterprise of healthy living. She inspires others with her quick wit and brutal honesty.
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| Paleo Vegetable Frittata |
| Are you looking for a quick and easy breakfast to make for a crowd? It is healthy AND paleo AND Whole30 friendly. The paleo vegetable frittata sounds and looks fancy, but it’s so easy to make! |
Paleo Vegetable Frittata
| Are you looking for a quick and easy breakfast to make for a crowd? It is healthy AND paleo AND Whole30 friendly. The paleo vegetable frittata sounds and looks fancy, but it’s so easy to make! |
| Servings | Prep Time | Cook Time |
| 3 to 4people | 10minutes | 27minutes |
| Servings | Prep Time |
| 3 to 4people | 10minutes |
| Cook Time |
| 27minutes |
Ingredients
- 1/4 cup Extra Virgin Olive Oil Shorthand is EVOO.
- 6 to 8 Eggs
- 1/2 cup Unsweetened almond milk
- 2 cups Chopped mixed vegetables of your choice Such as green beans, tomatoes, onions, kale, mushrooms
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- Preheat oven to 400 degrees.
- Pour EVOO into oven-safe cast iron skillet and make sure to appropriately coat the sides.
- On the stovetop, heat the pan for 2 minutes on medium high.
- Meanwhile, whisk together the eggs and almond milk. Add in vegetables and combine.
- Pour the mixture into skillet.
- Heat for approximately 5 minutes until the sides of the frittata begin to cook.
- Transfer the entire pan and its contents to your preheated oven and cook for 15-20 minutes until the liquid center has set. Be careful removing the skillet from the oven because the entire pan will be very hot.
- If you'd like a nice lightly browned crust, you can also put the pain under the broiler for a couple minutes towards the end of cooking.
Recipe Notes
This recipe requires you to use a pan that can safely go into a hot oven. Not all pans are able to do that. If you have never put your frying pan into the oven before and aren't sure that it's oven-safe, please double check before doing so.
