Paleo Frittata

-- You can essentially turn any leftover meat into a frittata.

All you do is dice up the meat, chop up some veggies (frozen veggies are perfect), sauté them in an oven-safe skillet, add some eggs and dairy/coconut milk, and pop it all in the oven until it sets. You can add herbs, cheese, sautéed onion, minced garlic, whatever! You can decide how fancy you wanna be. --

Tonight, I decided to make a frittata with leftover roast pork in the fridge.

To add some veggies, I thinly sliced up a small onion, nuked and chopped about 2 cups of frozen broccoli, minced 3 garlic cloves, and grabbed a handful of pre-shredded carrots from Trader Joe’s.

8-inch cast iron skillet and melted 2 tablespoons of coconut oil over medium heat. I sautéed the onions until soft and then I added the shredded carrots.

After a few stirs, I put in the roast pork and garlic. When the garlic was fragrant, I added the chopped up broccoli and seasoned everything with some salt and pepper.

For the binding agent, I beat 6 large eggs with ¼ cup of coconut milk (Whole Greek yogurt also works well) and seasoned it with salt and pepper. I poured the egg mixture into the skillet, making sure everything was well mixed. I kept the skillet on the medium flame for a few minutes to cook the bottom of the frittata.

Pop it into a preheated oven at 350 F for around 10-20 minutes until the middle set (the top should bounce back when you touch it). Then, crank up the heat to broil and removed the frittata when the edges are brown and puffy (5ish minutes later).

(cut the frittata into fourths and served each slice with some leftover braised green beans with tomatoes and onions. )

* Here's the link to the recipe for this Paleo Frittata