Veggie Breakfast Frittata

Veggie Breakfast Frittata

breakfast frittata

If you think that putting anything other than eggs or pancakes together for breakfast takes too much time, i’m about to change your mind! I’m the type of person (perhaps you are too) that needs breakfast pretty soon after I get up…or I get “hangry”…literally. But I fell in love with this breakfast frittata because it is so easy to put together and you can practically put anything you have left in your fridge by the time the weekend rolls around. Even better — it uses spiralized veggies — not pasta — to spruce it up. I hope you enjoy this as much as I have been!

Veggie Breakfast Frittata
Serves 4
An easy-to-make and nutritious breakfast recipe using spiralized veggies.
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. Cooking spray (Coconut Oil spray is recommended)
  2. 2 spicy chorizo links, casings removed, diced (or another favorite paleo-approved sausage)
  3. 1/2 yellow onion, diced
  4. 1 tomato, diced
  5. 1 large garlic clove, minced
  6. 1 large zucchini, spiralized (using a Spiral Vegetable Slicer such as this one)
  7. 3 large farm fresh eggs plus 9 egg whites, blended together
  8. Salt and pepper to taste
  9. 1 tsp paprika
  10. 1 tsp cumin
Instructions
  1. Preheat the oven to 375 degrees F
  2. Spray a large skillet with cooking spray and place over medium heat
  3. Add sausage, onion and garlic until browned
  4. Add spiralized zucchini noodles and tomatoes, toss to combine
  5. Pour the egg mixture over the noodles, sprinkle with paprika, cumin, salt and pepper
  6. Cook for 2 minutes or until the eggs are set on the bottom
  7. Transfer skillet to the oven and bake for 15 minutes or until the eggs have completely set and have begun to brown around the edges
  8. Slice the frittata and serve with a side of avocado.
  9. Enjoy!
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