I’ve discovered frittatas are a fun and easy way to get protein into my breakfast and lunch. With a savory taste, I can start my day with veggies and protein and stay full all morning.
Over this year, as I have worked on my diet, as in what I eat, not a losing weight diet, I have found that I need to eat protein at every meal. Filling up on protein in a meal means I snack less in between meals. People who don’t snack eat about 300 to 500 fewer calories per day. I’m not dieting per se, though I’m being mindful about what I eat.
This frittata recipe which I tried last week for lunch is adapted from the Make it Paleo cookbook. It’s a fantastic last minute dish for breakfast or lunch. It’s also great for using up leftover bits of veggies and meat from the fridge. I made up enough for 4 people and used a 12 inch cast iron skillet. If you want to halve the recipe, use an 8 inch skillet to keep the thickness of the frittata.
- 1 T Coconut Oil
- 8 Eggs
- 2 Mushrooms, sliced thickly
- ½ Onion, sliced
- Salt and Pepper to taste
- Heat 12 inch cast iron skillet and add coconut oil. Whisk the eggs in a medium-sized bowl. Add the salt and pepper.
- Saute the mushrooms and onions until soft. Take the vegetables out of the pan and stir them into the whisked eggs.
- Add a little more coconut oil, and pour the egg batter into the skillet.
- Cook for about 4 to 5 minutes on low-medium heat.
- Move the skillet to the oven and bake the frittata at 350 degrees F for 12 minutes or until set.