A frittata is simply a fancy word (well…Italian word, actually) for an egg-based dish. Call it a baked omelette or a crustless quiche, if you prefer. No matter what you call it, it’s a great way to get some protein and veggies in at any time of day. There are no real set rules for a frittata and, in fact, any recipe is really more of a template than anything else. If dairy is in your life, go ahead and add some cheese. If you want double the meat or a purely veggie dish, go for it. The sky’s the limit. So grab whatever is in the fridge, mix it with some eggs, and dinner will be ready in 30 minutes.
I chose ham and broccoli because I had some ham in the fridge and my son likes broccoli. It worked great! Have fun mixing and matching your own favorite ingredients. These keep really well too so you can store the leftovers in the fridge for a snack or post-workout meal or whatever you need throughout the day!
Ham and Broccoli Frittata
2 tsp. fat of choice (F.O.C.), I used lard from a happy pig
1/2 an onion. chopped
10 oz. ham, chopped
1 1/2 c. broccoli, cooked
1/2 c. coconut milk
1/4 tsp. garlic powder
1/4 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
1) Preheat oven to 400 degrees. Melt fat in a skillet over medium to medium-high heat and sauté onion and ham until golden, about 8-9 minutes. I did this in a large cast iron skillet so it could go directly into the oven, but if you don’t have a pan like this, you can just transfer the mixture to a cake pan too.
2) Chop broccoli into bite-sized pieces and add to the ham mixture.
3) In a large bowl, whisk together the eggs, coconut milk, thyme, garlic powder, salt and pepper until frothy. A blender or mixer works great for this.
4) Pour the egg mixture over the ham and put in the oven. Bake for about 20 minutes. It’s done when it is puffy and golden brown. Serve as is or make it fancy with a dollop of paleo mayonnaise or other sauce!