Eggciting Veggie Frittata – My Paleo Breakfast Staple!

Paleo breakfasts can be difficult because you need to eat a lot of protein and who wants a steak for breakfast every morning?  I’ve done the Paleo thing before and this is what I had for breakfast pretty much the entire time.  It’s super easy to make and lasts a while.  I usually triple the recipe so it lasts me all week.  Rob’s sister and brother-in-law got me a cast iron skillet for Christmas so now I really have all the tools necessary to make it.  I swear it tastes even better from cast iron!

eggs with beater

2 tablespoons extra virgin olive oil

1 red bell pepper, thinly sliced

1 small yellow onion, thinly sliced

1 garlic clove, minced

2 oz white mushrooms, thinly sliced

4 large pasture raised eggs, beaten

onions, red peppers, and mushrooms in cast iron skillet

Showing off my new Lodge cast iron skillet!

Preheat oven to broil.

Heat oil in a cast iron skillet over medium flame.  Add pepper, onion and garlic.  Saute while stirring for about 5 minutes or until tender.  Mix in mushrooms and continue cooking for 5 minutes, stirring occasionally.  Pour in eggs and continue to stir occasionally for 2 additional minutes.

Place in over and broil for 3 to 4 minutes until eggs are brown on top and firm to the touch.

vegetable frittataI usually add a little salt and pepper before I put mine in the oven but if you want to be truly Paleo, leave it out.  I use this recipe all the time and switch out different veggies to keep it interesting.  Hope you like it as much as I do.  Happy cooking!


Something for breakfast tomorrow – Perfect Scrambled Eggs

I haven’t done a breakfast post here yet, mostly because I don’t usually cook anything for breakfast.  I’m a smoothie or sleep through breakfast kinda girl 🙂  But I did this one this weekend cause I was feeling breakfasty and it turned out yum-o!

IMG_15802 medium organic pasture-raised eggs, plus 1 additional yolk

Pinch of unrefined sea salt

Handful of fresh parsley, chopped

1 tablespoon organic coconut milk

1 teaspoon organic raw butter

IMG_1581In a bowl, whisk with some water the eggs, salt, parsley, and coconut milk.    Melt the butter in a skillet set over low heat.  Pour in the egg mixture and, with a spatula, gently move it around to keep it from firming up at the base and sides.  When the eggs are still slightly runny, dish the mixture onto a serving plate.  Let stand for a minute or two.  Then serve.   I served mine with fresh organic tomato slices but you could do fresh or steamed greens too.



And there you have my first breakfast post.  Super quick and easy.  This recipe only serves one so double and triple, etc according to how many people are eating.  Happy cooking!