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Paleo Zucchini Frittata (Recipe)

Steph from Stupid Easy Paleo here! Hope you're hungry, 'cause I'm going to provide you with a monthly recipe for simple, delicious dishes without a lot of fuss - perfect for busy athletes!

Steph Gaudreau

Written by Steph Gaudreau Last updated on February 7, 2014

Steph from Stupid Easy Paleo here! This is my first post for Breaking Muscle, and I’m really excited to be on board as a monthly contributor. I started my site in 2011 as a way to collect my own recipes online, but it quickly took on a life of its own. Through it, I combined my passions for science and human physiology with twelve years of classroom teaching, a certificate in holistic nutrition, and my experiences as an athlete to bring readers the best resources available. Writing my book, The Paleo Athlete, was the result of many years of competing in mountain bike races, triathlons, CrossFit, and weightlifting.

My philosophy is that eating whole, nutrient dense foods doesn’t only support optimal health, but it’s the foundation upon which athletes thrive and perform at their best. You can expect me to provide you with a monthly recipe for simple, delicious dishes without a lot of fuss – perfect for busy athletes! And without further adieu, here’s a hearty frittata recipe that’s easy to make ahead and reheat when you’re on the go:

Zucchini Frittata

Ingredients:

  • 1-2 Tablespoons coconut oil or your fat of choice
  • 2-3 sausages, high quality with no funky ingredients
  • 2 zucchini, shredded (I use a julienne peeler)
  • 2 carrots, shredded
  • ½ onion, thinly sliced
  • 10 eggs, beaten
  • ¾ teaspoon sea salt
  • ½ teaspoon black pepper

Directions:

  1. Preheat the oven to 350°F (~175°C).
  2. In a large bowl, beat the eggs together with the salt and pepper. Set aside.
  3. In a large cast iron skillet* over medium-high heat, add the oil or fat, remove the sausage from the casting, and sauté the meat until it’s browned.
  4. Add the zucchini, carrot, and onion, and sauté until they are softened and slightly tender. You want most of the liquid to cook out of the veggies so they don’t make your frittata soggy.
  5. Pour the egg mixture into the skillet. Turn off the heat and stir the ingredients to combine.
  6. Bake for about 20-25 minutes or until the eggs are set and not runny.
  7. Serve directly from the skillet or slice and store for leftovers.

*If you don’t have a cast iron skillet, use a regular skillet to cook the veggies and brown the meat, then pour everything including the eggs into a greased glass or ceramic dish and bake.

Steph Gaudreau

About Steph Gaudreau

Steph Gaudreau combines twelve years of science teaching experience, a certificate in holistic nutrition, and an unabashed love of tasty paleo food on her blog, Stupid Easy Paleo. Steph went paleo in 2010, and it didn’t take long for her to decide that she was never turning back. Eating clean, nutrient-dense foods has fueled her both in life and as a competitive athlete. She's participated in everything from downhill mountain biking to Xterra triathlons to CrossFit and Olympic weightlifting. Needless to say, Steph's an athlete to the core. She authored The Paleo Athlete: A Beginner’s Guide to Real Food for Performance in 2014 as a way to share the message of eating real foods as the foundation of an athlete's nutrition strategy.

Steph’s mission is to spread the word about how to make simple, tasty recipes to help people in their quests to just eat real food. Never overcomplicated, her recipes are straightforward and build on a foundation of whole, nutrient-dense foods. She's also passionate about sharing ideas to help folks take healthy eating and expand it into a nurturing, balanced lifestyle.

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