Frittada Friday! Can't wait 'til lunch.
Paleo Fritada Recipe:
Ingredients:
8 eggs
8 oz coconut milk
1 lb of bacon, sausage or ham (you could use some of each if you like)
8 baby Potabella mushrooms (120g)
1 sweet red pepper (120g)
1/2 avocado
Coconut oil for sautéing the onions and peppers
Paleo spice blend to taste (equal parts tumeric, cinnamon, garlic, ginger, and pepper)
Directions:
1. First, begin by preheating the oven to 375 degrees, and oil a 9 inch pie pan (or 8" square pan) with coconut oil.
2. While the bacon is frying, crack your eggs into a large bowl, add coconut milk and mix well. You can add 1/4 tsp baking powder if you want to make your fritada fluffier.
3. Sauté veggies (except avocado) lightly (they will finish cooking in the oven).
4. Chop meat into bite sized chunks and add with veggies (including avocado) to the egg mixture, and mix well.
5. Pour mixture into greased pan and bake for 30 minutes, or until a toothpick comes out clean. Top will brown.
6. Remove from oven and cool to room temperature, then serve.
Makes 4 servings.
This dish tastes even better if it is refrigerated overnight and reheated. You can change up the veggies for variety.
Nutrition per serving:
Fat = 54g
Total Carbs = 4.8g
Fiber = 1.7g
Net Carbs = 3.1g
Protein = 22g
Kcal = 593
