The Best (and easiest) Whole30 Frittata
Think of a frittata as another tool in your Whole30 toolbox. This simple, no fuss dish can save your sanity when you have a bunch of leftover veggies staring back at you, and not much energy to decide what to cook. Also, there’s such a sense of accomplishment when you don’t let anything go to waste.
Part of what makes this recipe so easy is using the cast iron skillet. It cuts down on the baking time because it’s already hot from the crisping of the bacon, and sauteeting of the vegetables. Oh, and less mess! This is the one that I’ve had for quite a few years, and have been working diligently to season and create a nonstick surface. I like to joke that this will part of my children’s inheritance because of how much it means to me! HA!
Ingredients:
10 eggs
2 small zucchinis spiralized
1/4 C. cherry tomatoes
1/4 C. diced onion
1/4 C. Whole30 compliant almond milk
6 slices of Whole30 compliant bacon cut in 1 inch pieces
salt + pepper to taste
Directions:
Preheat oven to 350 degrees F.
Whisk eggs, almond milk, salt and pepper, set aside
In a cast iron skillet, crisp up the bacon, remove with a slotted spoon and place on a paper towel
Leave about 2T of bacon fat in the pan, and add in onions, sautéing for 2-3 minutes, remove from pan
Add tomatoes, soften slightly (1 min), add zucchini, soften slightly (1 min)
Place the onions back in the pan and carefully spread veggies evenly in the pan
Turn off heat, and pour in egg mixture
Top with bacon
Bake for 12-15 minutes The eggs may rise, don’t worry, they will flatten out once removed from the oven
Let sit for 5 minutes, then carefully slice
