The Babe Frittata

I love bacon. Doesn't everyone love bacon? Actually before I was pregnant with our son, I didn't eat pork. I don't think I touched it for over a decade. Pigs are super intelligent creatures and I didn't want to eat them. But you know, pregnancy cravings are a strong force to deal with and this baby boy wanted bacon. And so I caved..

My frittata recipe today is an homage to the delicious barn yard animal. There maybe a day I return back to my no pork ways, but for now.. yeah, I love bacon.

Babe Frittata
5 pieces of bacon, chopped
1 sweet potato - peeled and mandolin sliced with the 3mm blade
2 zucchini - sliced thinly (I peeled, but you could leave it on)
1 white onion, diced
6 large eggs
1/4 cup almond milk
salt and pepper

Preheat oven to 375
1.) Cook bacon in a large stock pot over medium heat until crispy - about 5-6 minutes. Pull bacon out and set aside.

2.) In the same stockpot, saute the sweet potato slices in the bacon grease. Cook for 7-9 minutes, or until the potato slices are a golden brown and soft to the touch. Pull potato slices out and set aside.

3.) In the same stockpot, cook zucchini and onion in the remaining bacon fat. If your veggies are sticking to the bottom of the pot, add about 1/8 cup of water to loosen the yummy bits. Cook for 6 minutes or until veggies have softened.

4.) Toss the bacon, potato and veggies into a 9" pie pan.

5.) Whip up the 6 eggs with the milk and pour into the pie pan. Sprinkle with salt and pepper to preferred taste.

6.) Place frittata in oven and bake for about 15 minutes or until eggs are set.

Enjoy! This is a delicious fall frittata. When I created this for dinner, I served it with a fresh butternut bisque. It was enjoyed by everyone - including the baby!

Magic Mike Frittata - Mostly Paleo..

Folks, this recipe started with the most innocent of beginnings. We are nearing the end of our groceries and I was scrounging around to see what I could make for dinner. This family expects dinner every night - crazy, I know. I had one glorious butternut squash and  I started searching on Pinterest, looking for some tasty inspiration. I wasn't sure what I was going to make yet, but I knew it started with a oven roasted butternut..

And I guess my picture on Instagram.. Looked suggestive..

I started thinking that healthy food can be sexy! Eating right doesn't mean a life of cardboard for dinner, it can be hot and yummy. And you'll find that once you are eating right and exercising, that area of your life will actually improve. It's awesome to be able to eat a delicious dinner and not feel bloated for the next two hours.

This frittata is probably only semi- Paleo. Is chorizo Paleo? I don't know.. Is cheese Paleo? Nope, but it is a very small amount and can easily be left out. This is a very spicy meal and your kiddos will probably want a 44oz water to go with it.. you may want to make them something different for dinner.

Magic Mike Frittata
1 butternut squash
1 tbsp coconut oil
1 lb of chorizo sausage
1 white onion, chopped
4 cups of baby spinach
7 large eggs, whisked
1 cup shredded mozzarella
1 avocado, sliced
2 tbsp toasted pumpkin seeds

1.) Preheat oven to 350. Slice butternut in half and scoop out seeds. Foil a cookie sheet and spread the coconut oil around. Lay the squash down and bake for 1 hour.

2.) Let squash cool, peel and chop into large chunks. Place 3 cups of cubed squash into a 9" pie dish, any remaining squash can be used for another recipe.

3.) Raise the oven temperature to 400.

4.) In a large saucepan, brown the chorizo and drain excess fat - there will be a ton! Toss in the chopped onion and spinach. Cook until the spinach is nice and wilted, then gently add to the butternut squash in the pie pan. Add whisked eggs to batter.

5.) Sprinkle cheese on top of frittata batter (or leave out if you are dairy-free). Top cheese with a circle of avocado slices and toasted pumpkin seeds.

6.) Bake for 20 minutes or until the eggs have set.

Enjoy! Your dinner will be delicious and leave you feeling satisfied..