When I have a busy week coming up, I like to make a large batch of food at the beginning of the week so that I don’t have to worry about cooking when things get hectic later. For a meal on the go, especially a quick breakfast, frittatas are a great and healthy solution. Protein in the morning is excellent to give us energy for the day, and keeps you fuller longer than, say, a bagel or cereal.
Frittatas are also a terrific way to use up anything food in your fridge, and they are easy to create. I normally peruse my fridge to see what I have on hand, and that is what ends up in the frittata. I had a lot of extra kale (from making these kale chips) so I wanted to pair it with some other veggies for a frittata.
I also added bacon and onion to this frittata along with the red peppers, but it would work fine without those additions. Feel free to add more or less of the ingredients. You can really choose whatever you want to put into it depending on your tastes!
Other veggies that work well in frittatas include broccoli, asparagus, spinach, zucchini, or tomatoes, to name a few. You can also throw on some herbs such as oregano or basil. Frittatas are very versatile and they make great leftovers.
Make sure to whisk the eggs well, and to add a bit of milk. You can use either coconut or almond milk.
Frittatas, unlike quiches, have no crust. So in order to let the bottom and sides set, you cook this on the stove for a couple of minutes once all of the ingredients are combined. Then you finish baking it in the oven. I recommend broiling the frittata for the last 2 minutes so that the top really puffs up. Serve hot or keep it in the fridge for a delicious and healthy meal that is ready to go!
- 1 tbsp coconut oil
- 1/2 cup chopped red pepper
- 1/3 cup chopped onion
- 3 slices crispy bacon, chopped
- 2 cups chopped kale, de-stemmed and rinsed
- 8 large eggs
- 1/2 cup almond or coconut milk
- Salt and pepper to taste
- Preheat oven to 350 degrees. In a medium bowl, whisk the eggs and milk together. Add salt and pepper. Set aside.
- In a non-stick skillet, heat about a tablespoon of coconut oil over medium heat. Add onion and red pepper and sauté for 3 minutes, until onion is translucent. Add kale and cook until it wilts, about 5 minutes.
- Add eggs to the pan mixture, along with the bacon. Cook for about 4 minutes until the bottom and edges of the frittata start to set.
- Put frittata in the oven and cook for 10-15 minutes until the frittata is cooked all the way through. Slice and serve.
Hi. This might be a stupid question, but can I freeze this? Alternatively, how long do you think it keeps in the fridge? 2-3 days?
We make a frittata every Sunday and it keeps in an air tight container until Friday.
I’ve been making frittatas, long before my Paleo days. If you have time (yeah, right!) you can fancy up this dish with a couple of extra steps, that will make the frittata light, with a nicely browned bottom and top :
1. Separate the yolks from the egg whites
2. In a large ceramic, or stainless steel, mixing bowl, use a whisk/hand mixer to beat the the whites to “soft peaks”.
3. In a smaller mixing bowl, beat the egg yolks until they are combined, and slightly frothy.
4. Gently fold the yolks into the whites with a rubber spatula, until a uniform color is achieved.
5. Use as otherwise directed in the recipe.
6. When frittata is ALMOST done, place pan under a broiler for 30 seconds to one minute, to brown the top.
Do you use microwave to warm up leftovers or is it better warmed up in oven?
Can I replace the milk with something else or leave it out completely?
Yes you can replace the milk for another liquid, or add an extra egg.