Hey guys! So ever since I hopped on board the paleo train, I’ve had the HARDEST time trying to figure out what to eat for breakfast. I’m a huge sucker for a comfy bowl of steel cut oats, and living without that has been so hard!!! But I’ve been doing my research and saw that tons of people made frittatas and called them “the paleo pizza” and decided to give it a try.
Using the kale and tomatoes I got from the farmers’ market, I gotta say I ended up with a pretty scrumptious breakfast! I added a bit of coconut cream to increase the volume slightly, and to provide an extra creaminess to the entire thing, because my biggest pet peeve is a dried out frittata/eggs!
– 3 cups of chopped kale leaves
– 2 tomatoes, sliced
– 5-6 eggs
– 1 tbsp coconut cream/almond milk
– salt & pepper
– coconut oil
So really all you do is just saute the kale first in the coconut oil! I also used a clove of garlic here, just to punch up the flavours!
While they’re sauteeing, whisk together your eggs and coconut cream and season with salt & pepper. When the kale has wilted down, place the tomatoes where you want them to be and gently pour the eggs on top.
Continue to swirl the pan around until everything’s covered evenly and cook either in a 375F oven until the top has set, or put the stove on medium and cover it with a lid until the top has set as well!
So yummy, and super filling!