Nom Nom Paleo

Frittata With Leftover Tabil-Spiced Pork, Spinach, and Tomatoes

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This morning I threw together a frittata with some leftovers and a couple wrinkly tomatoes on the counter.

After I whipped up three eggs with some salt and pepper, I heated some coconut oil in my little cast iron skillet over medium heat. I added about a cup of leftover Tabil-spiced pork and spinach and sautéed for about a minute until it was warmed through.

Then, I added some diced tomatoes and stirred that around for an additional minute.

I added the three eggs and let the bottom of the frittata set for a few minutes.

I popped the skillet in my toaster oven and broiled the frittata for ~10 minutes.

The middle was set and the edges were puffed and browned.

I split the frittata with Fitbomb and served it up with some nuked frozen broccoli.

I originally thought Fitbomb broke his fast because my breakfast was just too tempting to pass up but then I found out he had an ass-kicking WOD this morning.

Another (Simpler) Version of Cauliflower Rice

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Here’s my second attempt at making cauliflower rice.  My first attempt was a little too involved, but this time I adapted this recipe from Elana’s Pantry.  This version doesn’t require you to nuke the cauliflower and then fry it.  Any way I can save steps is fricking awesome when I’m trying to get food on the table quickly.

Here is what I assembled:

  • a small head of organic cauliflower, chopped coarsely
  • 1 small onion, chopped finely in a food processor
  • 2 tablespoons of butter
  • 1-2 tablespoons of coconut oil
  • Aleppo chile finishing salt
  • Trader Joe’s 21 seasoning salute
  • salt and pepper

After chopping up the cauliflower…

I threw the pieces into my Cuisinart food processor.

I pulsed the contents until they were reduced to the size of couscous or rice grains. 

Then, I sauteed the onions in the melted butter and coconut oil over medium heat until they were translucent.  

When the onions were softened, I dumped in the cauliflower and stirred everything around to evenly distribute the fat and onions. 

I seasoned the “rice” with some Aleppo chile finishing salt and pepper. 

Then, I covered the skillet and cooked the cauliflower for 5-10 minutes until softened.  I tasted for seasoning and added some Trader Joe’s 21 seasoning salute and additional salt and pepper. 

You can totally change up the seasoning and customize it to your tastes.  A head of cauliflower makes a lot of rice (~ 6 servings) so I have a base for a bunch of packed lunches.  Yay!