Frittatas 3 Ways

On the road again! It is that time of year with a lot of travel, so tons of eating out and not a lot of home cooked meals over the past few days. Paleo on the road has luckily become second nature, and I always plan some backup snacks/meals just in case. As I was packing up my stuff at work today to head back up to Boston, Steve came into my office and asked why I had a can of cat food in my suitcase. While he should clearly know better not to be looking in a female colleague's suitcase, he totally caught me - it wasn't cat food, but I did have an "emergency" can of wild salmon just in case I was unable to get a paleo meal throughout my travels. The moral of the story is that you can never be too prepared, but you also need to be willing to take a little heat from your not so paleo friends! 

I have experimented with a ton of frittata / egg casserole recipes, and tonight I am sharing three that I made in my first month or two of experimenting with paleo. They each make enough for five solid servings, so it is the perfect thing to make Sunday night and have five quick and easy breakfasts for the work week. The possibilities are endless, but here is a trio of recipes to get the wheels turning. Enjoy!

Mushroom & Onion Frittata 

Ingredients:

- 1 carton egg whites or 10-12 eggs, beaten

- 16 oz. mushrooms, chopped

- 1 large sweet onion, sliced & chopped

- 1 Tbsp. coconut oil

- Salt, pepper, & garlic powder

Instructions:
1. Preheat oven to 375 degrees
2. Saute onion and spices in melted coconut oil over medium heat until soft (7-10 minutes)
3. Add mushrooms and cook another 5 minutes
4. Pour into greased 9x12 casserole pan, top with eggs of choice, and cook for 30 minutes or until set.

Kale, Pepper, & Asparagus Frittata w/ Avocado

Ingredients:

- 1 carton egg whites or 10-12 eggs, beaten

- 1-2 cups kale, stems removed

- 1 red pepper, chopped

- 1 bunch asparagus

- 1 Tbsp. coconut oil

- Salt, pepper, & garlic powder
- 1 avocado 

Instructions:

1. Preheat oven to 375 degrees

2. Saute kale, pepper, asparagus, and spices in melted coconut oil over medium heat until soft (7-10 minutes)

3. Add mushrooms and cook another 5 minutes

4. Pour veggies into greased 9x12 casserole pan, top with eggs, and cook for 30 minutes or until set

5. Top with sliced avocado

Sweet Potato, Spinach, & Onion Frittata w/ Grass-Fed Ground Beef

Ingredients:

- 1 carton egg whites or 10-12 eggs, beaten

- 1lb. grass-fed ground beef

- 2 small-medium sweet potatoes, chopped

- 2 cups+ spinach

- 1 large sweet onion, sliced & chopped

- 1 Tbsp. coconut oil

- Salt, pepper, & garlic powder

Instructions:

1. Preheat oven to 375 degrees

2. Cook ground beef over medium heat

3. In a separate pan, saute onion, sweet potato, and spices in melted coconut oil over medium heat until soft (10-15 minutes)

4. Add spinach and cook another 2-3 minutes until soft

5. Pour drained meat into a greased 9x12 casserole pan, cover with the veggie mixture, top with eggs, and cook for 30 minutes or until set

Note: For those who don't want ground beef for breakfast, this version makes a perfect lunch or dinner!