I had summer on the brain as I whipped up a Sunday morning treat for the BF and I. As we both follow the Paleo plan strictly, eggs have been our main source of chow every morning (which may change for me- stay tuned). In order to keep things fresh, we mix up the veggies we include and the method by which we cook the breakfast. Yesterday’s was full of summer veggies and lovin’.
Feels Like Summer Frittata
Prep time: 10 min
Cook time: 20 min
2 cloves of fresh garlic
½ Vidalia onion
2 links of TJ’s Jalapeño sausage
1 cup of shredded zucchini
1 cup of diced cherry tomatoes
Salt and Pepper
Preheat the oven to 375. While the oven heats, in a skillet add coconut oil and sauté the Vidalia onion and garlic until it becomes fragrant and just a little translucent. Add in the sausage, diced, and allow the flavor to cook together. Lastly you will add the zucchini and cook for about 5 minutes until the zucchini becomes brown around the edges.
In a large bowl, beat together 6 eggs and add a pinch of salt and pepper. Add the cooked ingredients from the skillet into the bowl. Pour the bowl into a pie plate or 9x9 baking dish. Add the sliced tomatoes to the top of the frittata cut-side up.
Lastly pop that sucker in the oven for about 20 minutes or until the eggs in the center have solidified and browned on top.
This is a great breakfast to make on a Sunday night to reheat Monday morning, add feta or goat cheese and you have a delicious breakfast! Not to mention, the flavors of summer just make it feel a little warmer inside don’t you think?
Question of the day: What are you favorite fixin’s to add into your eggs?