Looking for a healthy breakfast option? Try this gluten-free Paleo zucchini frittata recipe. You won’t miss the original!
- 1-2 TBSP coconut oil or your fat of choice
- 2-3 sausages, high quality with no funky ingredients, no sugar added & gluten free
- 2 zucchini, shredded
- 2 carrots, shredded
- ½ onion, thinly sliced
- 10 eggs, beaten
- ¾ tsp. sea salt
- ½ tsp. black pepper
Preheat the oven to 350°. In a large bowl, beat the eggs together with salt and pepper, set aside.
In a large cast iron skillet* over medium high heat add the oil or fat, remove the sausage from the casing, and saute the meat until it’s browned. Add the zucchini, carrot and onion and saute until they are softened and slightly tender. You want to cook most of the liquid out of the veggies so they don’t make your frittata soggy.
Pour the egg mixture into the skillet, turn off the heat and stir the ingredients to combine. Bake for about 20-25 minutes or until the eggs are set and not runny.
Serve directly from the skillet or slice and store for leftovers.
*Note: If you don’t have a cast iron skillet, use a regular skillet to cook the veggies and brown the meat, then pour everything including the eggs into a greased glass or ceramic dish and bake.
Original Recipe from Breaking Muscle