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, sautéed onion, minced garlic, whatever! You can decide how fancy you wanna be.
Here’s just one example of how you can throw together a simple frittata.
- 1 tablespoon coconut oil or fat of choice
- 1 cup emergency protein (whatever cooked meat you have on hand)
- 1 cup frozen broccoli (or any leftover or frozen veggies)
- 4 large pastured eggs
- 2 tablespoons coconut milk
- 1 teaspoon kosher salt
- Freshly-ground black pepper
First, preheat the toaster oven to 350°F and heat the coconut oil in an 8-inch cast iron skillet over medium heat. Then, add whatever protein you have on hand (here, I used some leftover spicy lamb merguez sausage and onions) to the skillet and stir-fry until heated through.
Meanwhile, place the frozen broccoli in a medium microwave-safe bowl, cover it with a wet paper towel and nuke it until it’s thawed. Use a pair of kitchen shears or a knife to cut the broccoli into bite-sized pieces.
Add the broccoli to the ingredients in the pan and mix to cook thoroughly.
Crack the eggs into a medium bowl, and add the coconut milk, salt, and a few grinds of pepper.
Pour the egg mixture into the skillet and cook for 3 to 5 minutes or until the bottom of the frittata is set.
Place the skillet in the oven. Cook for 10 to 15 minutes, and then crank the heat up to broil for another 2 minutes or until the frittata puffs up and is cooked all the way through.
Carefully transfer the frittata to a plate, slice, and serve.
The frittata is delicious cold so it’s perfect for leftovers!
Looking for more recipes? Head on over to my Recipe Index! You’ll also find exclusive recipes on my iPad® app, and in my New York Times bestselling cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel 2013).