Breakfast Frittata

fb frittataWell my hubby has been out of town all week and I wanted to have a nice family breakfast so I thought I would make this recipe that I usually only make for when company is in town, when someone invites us for brunch, and Christmas morning.  I thought I would butter him up a little bit before I busted out the “honey do” list.  He can’t say no after I have slaved over this breakfast right??!  Honestly, I can make this the night and keep in the fridge until the next morning but we don’t need to let him know that 🙂 Plus if you have any leftovers this will keep great in your fridge for a few days.  It is bursting with flavor yet veggie packed which we all know makes my heart go pitter patter.  It’s always a hit so I thought I would share.   But you can always throw whatever you like but you can have the basics of what you need to make a yummy frittata that your company will love.  Or a great buttering up the hubby dish, haha

Paleoish Egg Frittata

8 eggs whisked

1/4 cup coconut milk

1 cup shredded sweet potato

1 cup shredded zucchini

1/3 cup spring onions

1/4 cup sweet hot red peppers ( chopped very small)

1 cup goat cheese  (or cheese of choice)

1 lb breakfast sausage or 1 lb crumbled bacon

1 cup crumbled goat cheese or cheese or choice

Salt and Pepper to taste (I used 1/2 teaspoon salt and 1/4 teaspoon pepper cause the peppers give the dish a nice kick)

1/4 teaspoon garlic powder

1/4 teaspoon

1/4 teaspoon smoked paprika

1/4 teaspoon onion powder

First I use my all time favorite kitchen tool for shredding veggies in minutes.  It is the orange tool in the pictures.  I also use a peeler for the sweet potatoes.  I leave the veggies to the side and cook the bacon or sausage on medium heat. Once cooked I either crumble the bacon or remove the sausage.  I drain the pan a little but keep some of the fat in the pan for sauteing the veggies, this girl isn’t afraid of some good fats in her cooking! Add the veggies to the hot pan and saute until nice and soft.  Throw your seasoning in the pan and toss to coat.  Once they are done cooking let them cool, while they are cooling take your eggs and coconut milk, salt, pepper, and stir til it is combined.  Add the cooled veggies and crumble the goat cheese.  This is what make this dish “Paleoish”  I love goat cheese and I use it occasionally to turn an ok dish into an amazing dish 🙂  I personally think goat cheese has that effect.  If we aren’t on the same page with our love affair of goat cheese then substitute with your cheese of choice.  I pour my mixture into a greased pie bake and bake at 350 degrees for 42 minutes.

Hope you enjoy and have a great weekend!

Follow me on Facebook and Instagram: or

DSC_0439 DSC_0440 DSC_0442 DSC_0443 DSC_0445 DSC_0446 DSC_0451 DSC_0447 DSC_0450 DSC_0449 DSC_0452 DSC_0453 DSC_0455 DSC_0481