I put this recipe title of “Frittata” in quotation marks, because this is not truly a frittata, which should be a meal that is started in an omelet pan and finished in the oven or under a broiler. But I like to stretch the meaning, and refer to this as a “Frittata.” You could also refer to this as a “Crustless Quiche.”
I got the idea for this “Frittata” from the egg/meat cupcake recipes that float around on Paleo sites. I wasn’t willing to grease and then wash cupcake pans & wedge out the baked “cupcakes.” So I just took my batch of egg-meat-veggie-mix and poured it into an 8×8 buttered casserole dish, baked it, then divided it into four portions.
Basic recipe (with optional additions below):
- 4 eggs
- 1/8 cup water (I use Britta-filtered water)
- 1 teaspoon salt and several grinds of pepper
Whisk together in a bowl until combined.
- 1/2 pound cooked, crumbled breakfast sausage
- 1/2 a bag of thawed, previously-frozen, chopped spinach that has had the excess water squeezed out
- 1/2 cup sautéed onions and/or mushrooms
- 1/2 cup shredded cheese
- left over sweet potatoes, spaghetti squash, cauliflower from the week before, etc. You can use this recipe as an opportunity for “refrigerator clean-out.”
Butter an 8×8″ casserole dish. I have never tried it, but I think you could use firm, un-melted coconut oil, if you prefer. Pour “Frittata” mix into greased pan. Bake 25-30 mins at 350 degrees F.
Should be firm when jiggled, even slightly puffed. If you like, you could bake it 5 minutes longer, to brown slightly.
Allow to cool in pan for approximately 15-20 minutes. Then cut into portions and store in fridge, for easy portability of daily breakfasts. I usually eat mine over a bed of veggies such as steamed kale, roasted cauliflower, etc.
Yield: 4 portions.