April 10, 2013

Zucchini Bacon Frittata

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Breakfast is an essential part of our mornings, but there are times or, let's face it, days where breakfast could also suffice for just about any meal in the day. It's just that good.

We were always told growing up that breakfast is the most important meal of the day, and only recently have I been noticing the benefits of that statement.
I have been building bigger and better breakfasts into my daily routine because it keeps me full through lunch, set's my metabolism and when I make big batches there is always leftovers on hand for a speedy lunch or I-don't-want-to-cook dinner. 

Who doesn't love delicious leftovers?

Another piece of my breakfast trend that is new, and you might have picked up on small hints in this past post or the new label on my sidebar, is that I have been testing out and playing with different Paleo and Primal diet recipes. Does this mean I have had a revelation and am changing my diet completely, absolutely not... but let's just say there have been very strong arguments made as to why this ancestral, real food lifestyle can benefit your health and your waist line and I am listening.
I mention this only because as you know from my mother's birthday brunch and this past Easter that my family and I decided to have all things brunch on the menu. Our brunch menu was filled with quiches, fruit salad, french toast bakes and green salads, all of which were delicious and a huge change from our traditional full 3-5 course meal. What we didn't have, however was a breakfast option that didn't have all processed carbs like traditional quiche crusts have.
What's a girl to do?
Crustless quiche or frittata!!! I whipped this breakfast frittata up almost immediately and even thought my intent was to have pre-made breakfast for the week, it was all eaten up that night for dinner. 

{Ergo breakfast makes an excellent dinner

 This frittata was light and fresh but maintained all the delicious flavored of the fresh veggies and salty bacon for a perfect breakfast.
Zucchini Bacon Frittata
Yields: 4 servings
Time: 30 minutes

8 organic eggs, whisked
1 small fresh zucchini, chopped
3/4 cup sweet onion, chopped
1 jalapeño, finely chopped
1 tbsp coconut oil
4 strips bacon, cooked and chopped or crumbled
1/4 cup shredded sharp cheddar (optional)

Preheat oven to bake at 350 degrees. Rinse and chop all veggies then, in an skillet, saute in 1/2 tbsp coconut oil for 3 minutes over medium heat. Remove veggies and set aside.

In a medium bowl, whisk eggs and then stir in cooked veggies and crumbled bacon. Coat quiche dish or oven dish with remaining coconut oil and pour egg mixture into the dish. 

Transfer frittata to the oven and cook for 12-15 minutes. Slice and serve with shredded cheddar on top along with a dash of cracked pepper on top.

Recipe and photos by A Healthy Jalapeño 

1 comment:

yourtablecloth said...

Thank you so much for this recipe!