Easy Paleo Bake and Take Frittata –
Easy Paleo Bake and Take Frittata
1/4 cup coconut cream or heavy cream
1/2 diced onion
2 cups broccoli, chopped (or green peppers, mushrooms, ect.)
2 Tbsp Virgin Coconut Oil
2 Tbsp chopped fresh parsley
2 garlic cloves, chopped
1/2 tsp Real Salt
Pepper to taste
Place a small casserole dish in a 350 degree oven with one tablespoon of coconut oil. Heat a skillet to medium high. Melt the Virgin Coconut Oil and add onion, broccoli, garlic, Real Salt and pepper. Saute the onion and broccoli for 5 to 10 minutes until it is a little bit soft and the onions are browned. Beat the eggs and cream in a separate bowl and add chopped parsley. Pull out the casserole dish from the oven and make sure the fat is spread evenly to keep the eggs from sticking. Add the veggie mixture and top with beaten eggs.
Make sure the egg is evenly distributed and covering the vegetables. Cook on 350 for 10 minutes, or until the middle is firm. Let it sit out for 5 minutes before serving. Cut into two servings and eat at home or wrap to go. This Easy Paleo Bake and Take Frittata goes great with bacon or sausage from US Wellness meats.
If you are looking for more great on the go breakfast ideas get the great new book Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle by Diane Sanfilippo:
Robin @ Thank Your Body says
I love a good frittata. Looks delicious! Nice blog!