This is such an easy and tasty recipe. It is great warm out of the oven but the leftovers work really well for lunch the next day!
Zucchini Frittata
Ingredients:
2 tablespoons of coconut oil
3 sausages
2 zucchini, shredded (julienne peelers work great!)
2 carrots, shredded
1/2 onion, thinly sliced
10 eggs, beaten
3/4 teaspoon of sea salt
1/2 teaspoon black pepper
(Garlic to season – I put garlic in everything)
Directions:
1. Preheat the oven to 350 degrees.
2. In a large bowl beat eggs together with salt, pepper, and garlic.
3. In a large cast iron skillet (if you do not have one use regular skillet then pour into a greased baking dish before throwing in oven), over medium heat, add the oil, remove sausage from casing, and saute the meat until it is browned.
4. Add the zucchini, carrot, and onion and saute until they are softened and slightly tender. Make sure most of the liquid has cooked out of the veggies so your frittata does not come out soggy.
5. Pour the egg mixture into the skillet. Turn of the heat and stir the ingredients to combine.
6. Bake for about 20-25 minutes or until the eggs are set and not runny.
7. Serve from the skillet or save it for lunch!
SATURDAY
Meet at CrossFit Lando @ 10am for a great WOD!
