Friday, November 18, 2011
Joe and I switch off cooking breakfast every other day so that it doesn't become too much of a burden. My go-to breakfast is a paleo frittata. It's fast to make, uses up all the random vegies and meat in the fridge, and only requires one pan. I love my hubby's breakfasts, but he always manages to use every pan and utensil in the house to cook it.
1/2 small onion, cut into bits
4 slices of bacon, cut into small pieces (Trader Joe's sells "bacon ends n' pieces" if you don't feel like manhandling bacon)
1/2 pound other meat of your choice (we do ground lamb, ground beef, or chorizo sausage-whatever is in the fridge)
2 cups of random chopped vegetables (anything you might put in an omelette)
10-12 large cage free eggs
salt, pepper, mixed herbs to taste (we use Trader Joe's "Everyday Seasoning")
1/3 cup cheese, grated (raw or grassfed is most nutritious!)
- Preheat oven to 400*
- In an oven proof pan, cook onion and bacon together until onions are translucent.
- Add meat, sprinkle salt, pepper, and seasonings, and brown (about 2 minutes).
- Add vegetables, and saute with the meat (about 2 minutes).
- With a spatula, smoosh down the mixture so it forms an even layer on the bottom of the pan.
- In a separate bowl, whisk eggs together with salt, pepper, and herbs. Pour the egg mixture evenly over the meat mixture. Sprinkle grated cheese over the eggs.
- Put the entire pan in the oven, and bake for 10-15 minutes, until eggs are fluffy and cheese is crispy.