Egg-cellent Summer Fritatta

Right now, at this very moment, Jared is in the “man zone”.
Talking tools, construction, football, and drought conditions with a stranger.

In our house.

Most importantly, Jared is working out a very, VERY important purchase for us.

Ladies and Gentlemen, I will soon be the proud owner of a CENTRAL A/C and heat system.

When this truck pulled up, I cried a little.
Installation is on Tuesday.

Thank you, JESUS.
And Jared.

So, I made a celebratory breakfast for us this morning.

Let the icy cold rooms commence.

I found this recipe on a Paleo/Primal website, called
Find the original recipe here.

Summer Vegetable Frittata

Get your ingredients together first.
Don’t they look beautiful?

1 1/2 Tbs olive or coconut oil
1 (6″) zucchini, diced
1/2 red bell pepper, diced
1/2 red onion, diced
1 Sprig fresh rosemary
1/2 tsp sea salt, divided
1/4 tsp freshly ground black pepper
2 garlic cloves, minced
10 Cherry Tomatoes, Halved
4 large eggs

 Heat oil in a 10″ oven-proof skillet over medium heat.
When hot, add zucchini, pepper, onion, thyme, 1/4 tsp sea salt, 1/8 tsp pepper and garlic.

Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally.

Stir in tomato.  Cook, uncovered, for 5 minutes more or until liquid evaporates.

Combine eggs and remaining salt and pepper and whisk until frothy.

Pour eggs over vegetable mixture and stir gently.
Cover, reduce heat and cook until eggs are done.

Meanwhile, preheat broiler to low.
Finish frittata with 3 minutes under the broiler (until fully set).


I topped my little frittatas with a sprinkle of shredded parmesan, which isn’t strictly Paleo/Primal.

This dish is naturally low-carb, high in fiber, nutrients, and protein.
And it’s D-E-L-I-C-I-O-U-S.

There. That’s all she wrote.
Make it today. Or tomorrow.

Just don’t forget.

Happy Saturday!

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