A Paleo frittata that is so versatile you can add your favorite vegetables! When looking for a quick and tasty meal, this is a favorite go-to that pairs super with Paleo Sweet Potato Hash.
Ripe fresh zucchini, crisp vibrant basil, farm fresh pastured eggs and the sweetest summer tomatoes were used in this gluten-free vegetable frittata!
Paleo Vegetable Frittata:
A few weeks ago, while I was in eastern Long Island, I found a few awesome farms that sold organic produce. Additionally, I found some farm fresh, pastured eggs.
So, before I left to return to Massachusetts, I stopped at the farms and purchased some zucchini, tomatoes, purple potatoes, herbs, and eggs. Everything has been amazing. The cherry tomatoes are so ripe and sweet!
Ingredients For This Paleo Spinach Frittata:
- Coconut Cream
- Extra Virgin Olive Oil (or coconut oil)
- Sea Salt
- Ground Pepper
This gluten-free frittata can be made with other fresh in-season vegetables. In most places, there is readily available farm fresh produce.
Another favorite – try this Paleo sausage breakfast egg casserole – Paleo Breakfast Casserole.
This baked Paleo frittata is perfect for summer produce such as you are finding at the local farms right now.
Buying and cooking in season is something I am slowly learning how to do. Using fresh ingredients really tastes better.
There’s nothing like fresh summer produce. Enjoy!
Paleo Frittata - let's make a wonderful frittata using fresh summer veggies and basil. Substitute vegetables based on what is in season.
- 8 large eggs
- 1/4 cup coconut cream
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon pepper
- 1 tablespoon extra virgin olive oil (substitute coconut oil)
- 1 cup chopped zucchini
- 1 cup chopped fresh spinach
- 1 cup grape or cherry tomatoes (cut in half)
- 5 tablespoons chopped basil (divided)
Place eggs and coconut cream in a medium-sized bowl and whisk together.
Add salt and pepper to egg mixture and whisk in.
Place one tablespoon coconut oil (or ghee) in a skillet on medium-low along with zucchini and saute several minutes until zucchini is soft and tender, but not totally browned.
Place grape tomatoes halves on a baking pan and broil in oven for 5 minutes on broil low, keeping an eye on them so they don't burn. Take out of the oven and set aside.
Add the spinach to skillet and cook for one minute until slightly wilted.
Add egg mixture to skillet and sprinkle with 3 tablespoons of chopped basil. Carefully stir to combine.
Arrange tomatoes in the pan over egg mixture with cut side up.
Cook frittata on medium low for several minutes until egg mixture is almost set, but still a little runny on top.
Place skillet in oven on Broil Low for 2 minutes until frittata is slightly browned on top.
Remove from oven and let frittata sit for about 3-4 minutes and then add 2 tablespoons chopped basil over frittata.
Cut into wedges and serve. Can be stored in the refrigerator and served later.
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