We are all different.
For the second part of this post, I wanted to share with you a quick and simple recipe, that can be made for any meal of the day! This dish passes even the pickiest of eaters (Aka my 14 year old brother), who claims he hates, “all forms of squash and greens.” The key is dicing everything small, while adding fresh basil, in which you can hide the fact that there are additional leafy greens.
Paleo Pizza Frittata
- 6-8 eggs
- 1 medium zucchini
- 1 small onion
- 1 heirloom tomato
- Crumbled goat chevre
- 8-10 oz ground meat (I used pork sausage.)
- 2 cups of greens of your choice (I used Olivia’s Organic Saute Blend.)
- Fresh sage, basil, and chive to taste (I used a few tablespoons of each.)
- 1/2-1 tsp Real Salt (The quantity is up to your taste buds. Salt that is not iodized is an essential ingredient for your body, so don’t be afraid of it!)
- Pepper to taste
- Olive Oil
- Heat a skillet to a medium flame.
- Once the skillet is warm, add the ground meat of choice and allow to cook through.
- After the meat is done, place it into a separate bowl for later.
- Putting your skillet back over the heat, add a couple tablespoons of EVOO.
- Once the oil has begun to sizzle, add the diced zucchini and onion, letting cook until partially softened.
- Next, chop and add your greens and fresh herbs, and allow to wilt to your likeness.
- Adding to the bowl with your cooked meat, mix the 6-8 eggs, pepper, and salt together. (I used half duck eggs, therefore I only needed 6. However, if you are using all chicken eggs, you will most likely need 8 eggs. The more eggs you add, the thicker your frittata will be, and the more “camouflage” the hidden veggies become.)
- Pour the egg and meat mixture over your veggies on the skillet, while making sure it is distributed evenly throughout the pan.
- Lightly place as many tomato slices as you are able to fit on the surface of your mixture.
- Next, drop crumbled goat cheese chevre on top of the tomato slices.
- Let the frittata cook until the bottom has browned, and the top has begun to set (Mine took around 8 minutes, but the time will depend on how strong your stove is.)
- Preheat oven broiler (I set mine on high) and position your rack to the highest shelf.
- Once the frittata has lost its “gooey” egg appeal, place the skillet under your broiler.
- Note that the amount of time the frittata spends under the broiler may vary depending on the thickness and strength of your oven. Ultimately, you want the top to become brown around the edges, and fully set throughout the middle. (Mine took around 10 minutes total. Staying in close proximity to your kitchen is important in making sure your frittata does not get over-cooked and burnt on top. Closing the oven door is an option, just make sure to be extra careful when removing the pan from the shelf!)
- Remove from oven and allow to cool slightly before slicing into like a deep dish pizza, enjoy!!!
Alternatively, you can top your frittata with any chopped or shredded cheese of your choice (Blue, cheddar, mozzarella, gouda, brie, pecorino).
Depending on what produce you have stocked in your fridge can also determine what veggies you use, do not let my recipe limit your imagination! As always, the possibilities are endless, let your taste buds guide your work!
Ephesians 2:10 “For we are God’s handiwork, created in Christ Jesus to do good works, which God prepared in advance for us to do.”