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 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


  • 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


  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.