Whole30 Frittata - A Meal Prep Life Saver!

/

Prior to doing my first Whole30 in 2015 I only knew how to make cereal, bagels, and PopTarts for breakfast. I’d like to say it’s because I was a teenager or young adult, but I was thirty-two, y’all . . . 32!!!!! I started that first round of Whole30 making breakfast every morning, alternating between scrambled eggs and fried eggs, and I quickly learned that my success was going to dependent upon mastering the art of meal prep. I didn’t fatigue of eggs themselves (I could eat them multiple times a day, every day!), but I grew tired of having to cook first thing in the morning. Oh, and the dishes! For the love of Pete, I needed to find a way to cut down on the number of dishes I had to do after being up all night with a baby and having to wrangle a toddler all day. Enter the frittata! I started making a frittata every Sunday while my toddler napped, and would reheat the slices all week for my Whole30 breakfasts. To say it was a game changer would be an understatement! What started as a simple way to save time (and dishes) in the kitchen, turned into a passion project, as I shared my weekly frittata recipes with my community on social media. My hashtag Coach Kelly Frittata of the Week (#coachkellyfotw) has lots of variations of this same basic recipe here. Don’t like onions? Leave them out! Don’t have bell peppers? Substitute them for slices of yellow or zucchini squash. Want to add tons of flavor? Swap out the water for bone broth or my chimichurri. Your options are nearly infinite! Whether you aim for a Greek flavor with olives and ground lamb, or you use your leftover taco meat with some pico de gallo, you will love the versatility and adaptability of this simple Whole30 staple. Be sure to comment on this post with your favorite combinations and tag me in your creations on social media!

 
 

Ingredients:

  • 12 eggs, whisked

  • 1/2 cup water or bone broth

  • 1 pound Whole30 compatible ground breakfast sausage (or try bacon, diced chicken, or leftover taco meat!)

  • 1 yellow onion, chopped

  • 1 red bell pepper, diced

  • 1-2 large handfuls of spinach and/or arugula

  • Salt and pepper, or your favorite seasoning blend to taste (optional)

 

Directions:

  1. Warm up a cast iron (or oven safe) skillet on medium heat.

  2. Add your sausage to the skillet and begin browning. Prepare your eggs, by whisking them in a bowl and adding water or bone broth, while you wait for your sausage to cook.

  3. Once the sausage is almost cooked through, but still a little pink, scoot it to the side of your skillet. Pour off or soak up any excess grease with a paper towel, being sure to leave a little for sautéing.

  4. Add the chopped onion to the skillet, and sauté for 2-3 minutes. Combine the onion with the sausage, and scoot it to the side to make room for the peppers.

  5. Add the diced bell peppers to the skillet, sauté for 2-3 min, and combine with the sausage and onion.

  6. Add 1-2 handfuls of spinach and/or arugula to the skillet and stir until wilted.

  7. Sprinkle with salt and pepper or your favorite seasoning blend (optional) and give everything one final stir.

  8. Pour your whisked eggs into the skillet, and leave them alone.

  9. Cook the frittata on the stove top for 5-10 minutes, or until the eggs begin to set. You may want to tilt the frittata to see if any eggs run off. It’s ok if there is a little bit of runny egg on top, but you want the sides pretty firm before broiling.

  10. Finish the frittata in the broiler for 2-3 minutes, or until the eggs are fully cooked through and the top is golden.

Notes:

  • If you don’t have a cast iron skillet, you can make this in a baking dish. You will have to fully cook whatever protein and veggies you use in a skillet, and then transfer them to a greased baking dish. Then, add your whisked eggs on top and bake at 350 for 25-28 minutes before finishing it under the broiler for a few minutes.

  • The basic recipe is to cook your protein in the skillet, add veggies and greens, season it, and finish by adding the eggs. Get creative with what ingredients you use and trust that you can’t mess this up!