With chickens producing eggs and squash in the garden, I have a rotation of frittata recipes that we eat for months. Frittata’s are extremely flexible. You can make it anything you want. Italian with basil and tomato, taco style with beans and cilantro… the possibilities are endless. Starting with the first one I made coming from Linda Wagner’s Star Frittata. Of course I made some changes to fit our flavor preferences but you could make this recipe exactly as she wrote it and it is beautiful. I ended up combining that recipe with a frittata from Stupid Easy Paleo’s Zucchini Frittata by Stephanie Gaudreau. Also amazing on its own. My version is below:
1 lb ground pork or chicken, any protein you prefer
1 cup shredded zucchini
1 pint grape tomatoes, halved (I’ve sliced up any size I have in the fridge)
1 lb asparagus, ends trimmed off, cut into pieces to create a design of your choice
1 white onion
4 cloves garlic
1 cup baby spinach or kale, optional, I throw it in if I have it
1 teaspoon thyme, parsley, rosemary, any herb you like
salt and pepper to taste
1/4 cup water
- Add eggs to a separate bowl, dash of salt and pepper and beat until fluffy. Let stand.
- Preheat oven to 350.
- In a large skillet add water (or oil if you prefer) and cook the onions, garlic and meat until almost done.
- Add zucchini and cook until the water is mostly gone.
- Add greens (if using) just until wilted
- Pour this mixture into a 9×13 baking pan
- Pour in eggs and stir to mix.
- Create your design with asparagus, tomatoes, and any herbs you have in the garden. Chives, thyme, parsley, sage are all good.
- Bake 20-30 minutes or until the eggs are set and not runny.
Options for a taco flavor is to add:
1 can black beans, rinsed
1 teaspoon taco seasoning or make your own
1/2 bunch cilantro, chopped
Some of my other favorites are:
Sausage Tomato Basil Frittata from The Paleo Running Momma