Frittata O'Paleo

Frittata O’Paleo

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August 17, 2015

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This Paleo Tex-Mex recipe is right up there with your favorite burrito! Try to make this frittata to eat for breakfasts throughout your busy work week. Just cook, then let cool before cutting it into slices. You can store each slice in its own tupperware in the fridge. This makes for a simple paleo breakfast.

  • Prep: 15 mins
  • Cook: 30 mins
  • 15 mins

    30 mins

    45 mins

  • Yields: 4 Servings

Ingredients

1 1/2 cups chopped smoked brisket

1/2 cup onion- dice it!

2 cups kale leaves - tear em up!

2 Tbsp butter

8 eggs

2 Tbsp coconut cream

Pico de gallo

Directions

Preheat oven to 400 F

Melt the butter in a medium-sized frying pan.

Add onion and brisket and cook until onions are softened, and meat thoroughly heated.

Meanwhile whisk the coconut cream and the eggs in a separate bowl.

Then add your torn kale to the frying pan.

Cook until leaves are wilted and are ½ the size.

Add the eggs and let cook for a minute.

Cook in oven for about 12 minutes

Top with Pico and cut in slices...enjoy!

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