Simple Veggie Frittata

A frittata is such a versatile dish - it’s simple enough to whip up for breakfast or brunch, but elegant enough to serve for dinner, and leftovers are amazing for packed lunches (yay for meal prep!).

Eggs are a wonderful source of protein and healthy fats, and, unlike so many other animal products, you can find high quality eggs at an affordable price, especially when shopping at your local farmer’s market or co-op!

I created this easy frittata as a quick meal to use up leftover veggies you may have lurking in your fridge. Veggies that probably wouldn’t have been eaten otherwise, either because you’re tired of eating them plain or there’s just not enough leftover from a meal to serve as a side dish. Use whatever vegetables you have on hand, and any herbs and spices too (both fresh and dried work here).

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Simple Veggie Frittata

Ingredients:

  • 10 large eggs, whites and yolks separated

  • 1 tsp sea salt

  • ¼ tsp freshly ground black pepper

  • 2 tablespoons coconut oil

  • 3 cloves garlic, minced

  • 2 cups cooked veggies, chopped into small pieces (I used sweet potato and broccoli but the possibilities are endless! Use what you have on hand)

  • Fresh or dried herbs, optional (I used about ½ tsp of rosemary, basil and oregano)

Directions:

  1. Preheat the oven to 350F.

  2. In a large bowl, whisk the egg whites until frothy. Add in yolks and whisk until combined. Add in salt and pepper.

  3. Melt the coconut oil in a 10-inch nonstick, oven safe skillet over medium heat. Add the garlic and season with additional salt and pepper. Cook until browned.

  4. Add cooked veggies to the skillet and stir to coat with oil and garlic.

  5. Pour the egg mixture into the skillet. Make sure that the vegetables are evenly distributed in the mix. Sprinkle fresh or dried herbs on top.

  6. Let everything cook for 5 to 7 minutes, until the edges of the eggs are set but the center is still wobbly when you move the pan.

  7. Transfer the skillet into the preheated oven and cook for another 7 to 10 minutes, until the frittata has set completely.

This recipe was inspired by the Superhuman Frittata from Go with Your Gut. I highly recommend this cookbook for lots of delicious, easy + gut-friendly recipes!

Zucchini Noodle Soup

This easy recipe came together one night last week - it was an unseasonably cloudy and cool summer day, and since my gut has been acting up I wanted to make myself a simple yet nourishing dinner. Something that felt a little more fun than a standard bowl or salad, but didn't take a ton of time or effort.

Soup isn't your typical summer food, but this bowl was light and satisfying and exactly what my belly wanted. Making noodles out of zucchini gives the soup a fun factor while also upping the veggie content.

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Zucchini Noodle Soup

Ready in less than 10 minutes this soup is a perfect light dinner or easy lunch. Serve with a crusty slice of toast slathered in ghee or grassfed butter.

Makes 1 serving

Ingredients:

  • 2 cups bone broth

  • 1 small zucchini

  • 2 eggs

  • Salt and pepper to taste

  • Ghee or olive oil

Directions:

  1. Use a spiralizer or vegetable peeler to make noodles or ribbons out of the zucchini.

  2. Heat bone broth in a medium pot.

  3. Add in zoodles and cook for a few minutes

  4. Crack the eggs directly into the pot and poach or scramble in the hot soup. Cook until eggs are to your likely (can leave them a little softer like egg drop soup or fully cooked).

  5. Ladle soup into a bowl and season with salt, pepper and a drizzle of ghee or olive oil.

 

 

If you loved this Easy meal idea, check out these recipes:

Bone Broth Breakfast Soup

Zoodles with Veggies and Goat Cheese

High Protein Avocado Toast

 

Bone Broth Breakfast Soup

This breakfast came about because I was searching for something that was warm, protein packed and easy to make. Enter: healthified egg drop soup!

To be honest, I've never had egg drop soup and I was always kind of scared to order it. But once I tried it at home I was hooked! This soup is so simple and so tasty, and right now it's exactly what my belly wants in the morning (especially since I've been skipping my bulletproof coffee and Superpowers Matcha Lattes).

Bone broth is an essential part of this recipe. Sure, you can use stock, but it won't taste as delicious OR be as beneficial for you bod. For more on the benefits of bone broth, read this post: Bone Broth 101.

Bone Broth Breakfast Soup

Bone Broth Breakfast Soup  gluten free / paleo

Ingredients:

  • 2 cups bone broth (I prefer beef, but you can use chicken or turkey, or even a veggie broth)

  • 2 eggs

  • Large handful of greens (baby kale, spinach, watercress, etc!)

  • Sea salt and black pepper

  • 1 tsp ghee (or coconut oil or olive oil)

  • Optional add ins: fresh or dried herbs, leftover cooked veggies, cayenne pepper

Instructions:

  1. Heat the bone broth in a small pot over medium heat. Add the greens and cover to cook for a few minutes.

  2. When greens have wilted, push them off to the sides of the pot as best you can. Crack the eggs directly into the hot broth. Season eggs with salt and pepper.

  3. Continue to cook over medium heat until eggs are done. You can let the eggs poach in the hot liquid, or break the yolks and scramble 'em in (this is what I do most of the time!).

  4. Serve in a small bowl or mug, topped with a drizzle of ghee. Enjoy!

 

If you liked this recipe, I think you’d love my 35-page paleo + GUT FRIENDLY recipe e-book!

Click here to download your FREE RECIPE E-BOOK!

Paleo Apple Pancakes

This recipe was born because I REALLY wanted pancakes, but I was super low on ingredients. I looked in my fridge and saw I had eggs and apples and wondered "Could I make my Paleo Banana Pancakes but with apple instead of banana?"

I decided to try. When I first scooped the pancake batter into my pan, I thought this experimental recipe was going to be a flop, but lo and behold these bad boys turned out AMAZING (and I've made them 3 times since that original creation)!

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Paleo Apple Pancakes  gluten free, grain free, dairy free, refined sugar free

Ingredients:

  • 1 small apple, cored

  • 2 large eggs

  • 2 tablespoons coconut flour

  • Dash cinnamon

  • Pinch of sea salt

  • 1/2 tsp vanilla

  • 1 tbsp coconut oil

  • Toppings of choice: more diced apple, cinnamon, honey or maple syrup, nuts or nut butter

Instructions:

  1. Add apple to your high speed blender or food processor and pulse until apple is shredded. Add all other ingredients except coconut oil and blend until combined.

  2. Heat coconut oil in a large pan over medium heat. Spoon batter onto hot pan to make 4-5 pancakes. You may need to flatten out or shape the batter with a spoon. Note: The batter will likely not look like traditional pancake batter, and cakes may even appear a little chunky when you first spoon batter onto the pan. This is okay!

  3. Let the cakes cook until edges begin to brown, about 5 minutes. Gently flip and cook for a few minutes until lightly browned on the second side.

  4. Serve with toppings of choice!

If you liked this recipe, I think you’d love my 35-page paleo + GUT FRIENDLY recipe e-book!

Click here to download your FREE RECIPE E-BOOK!

Paleo Banana Pancakes

Who doesn't love pancakes?

I remember having friends sleep over in middle and high school - we'd stay up way too late gossiping and watching MTV. In the morning, I'd make pancakes, usually chocolate chip, and we'd eat a TON. Like at least 7 each. Gotta love that teenage metabolism ;)

These pancakes are nothing like those of my childhood but boy are they delicious. The best part? They are packed with good-for-you ingredients so you can eat the entire stack and STILL feel incredible, teenage metabolism or not.

Paleo Banana Pancakes // gluten free, grain free, refined sugar free

Ingredients:

  • 1 large ripe banana
  • 2 eggs
  • 2-3 tsp coconut flour
  • 1/2 tsp pure vanilla extract
  • pinch of baking soda
  • generous dash of sea salt
  • generous dash of cinnamon
  • 1-2 tsp coconut oil (for cooking)
  • optional: 1/2 tsp maca powder

Instructions:

  1. Mash banana with the 2 eggs (you can do this with a fork for chunkier pancakes, or blend in your blender for a smoother batter)
  2. Mix in all other ingredients.
  3. Heat coconut oil in a skillet over medium heat. When oil is hot, scoop batter into skillet to form 4-5 pancakes.
  4. Cook until the surface of the pancakes start to bubble and edges are browned and then flip VERY carefully (I used two spatulas to do this). Cook another few minutes on the second side.
  5. Top with fresh fruit, nut butter and (if desired) real maple syrup. ENJOY!

Are you a pancake fan? What's your favorite type - blueberry, chocolate chip, banana?? Share with me in the comments below!