Frittata is the ultimate quick Paleo meal. An Italian egg based dish, it is similar to the humble omelets but with a lighter texture and the addition of vegetables, meats or cheeses. Perfect paleo breakfast idea!
If you have been struggling with Paleo dinner ideas, this is a versatile and nutritious option that can be thrown together in as little as 30 minutes. It also keeps well so can be enjoyed as a snack the next day or even for breakfast!
The key to making the perfect frittata is in the balance of flavor and allowing the flavor of the veggies and herbs to infuse in the pan before adding the egg mixture. Ensure also that you give the eggs a really good whisk before adding to the pan to allow for a nice fluffy texture.
This low carb recipe is not only packed with taste and healthy fats, but is also gluten free, with the option of being dairy free too.
Servings and Prep Time
Time: 30 minutes including prep
- 8 medium eggs
- 2 cups of sliced chestnut mushrooms
- 5 large asparagus spears
- 1 red onion cut into small wedges
- 1 generous tablespoon of grass fed butter or coconut oil
- 5 sprigs of fresh rosemary
- A generous pinch of sea salt
- A generous pinch of black pepper
- Optional: sliced goats cheese
You will need:
- A large oven proof non stick frying pan
- A small saucepan
- A large mixing bowl
Preheat the oven to 180 degrees for fan assisted, 200 degrees for conventional, 400 degrees F, or gas mark 6.
Begin by adding the asparagus spears to a small pan of boiling water. Allow to boil for 3 minutes – just enough to allow the asparagus to become tender.
In the meantime, melt the butter or oil in a large non stick frying pan over a medium heat. Add the onion wedges and rosemary. Fry gently for four minutes until the onion begins to soften.
Add the mushrooms and asparagus to the pan and continue to fry for a further 2 minutes until tender.
While the vegetables are cooking, crack the eggs into a large mixing bowl and season generously with salt and pepper. Beat the eggs with a whisk until thoroughly combined.
Remove the rosemary from the pan. Turn the heat up slightly and pour the egg mixture straight over the vegetables, tilt the pan to ensure the egg mixture completely surrounds the vegetables.
Allow this to cook for 2-3 minutes until part set. You will see the egg begin to set around the edges of the pan and towards the center.
Add the slices of cheese to the surface of the frittata.
Transfer the pan to the oven and bake for 10-12 minutes until completely set and the cheese is bubbling.
The frittata tastes delicious both hot and cold served with salad or steamed vegetables.
Transfer to an airtight container for storage and refrigerate. This will keep in the fridge for up to 3 days.
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