Italian Frittata

 Italian Frittata

Casseroles are comfort foods, and this one is no exception. A delicious recipe for

a brunch, or even a lazy Sunday breakfast, this is one of the best Paleo recipes

you’ll find. If you eat a little bit of dairy, a high quality Parmesan cheese grated on

top makes this dish superb.

Ingredients:

12 large, cage free, organic eggs

2 tablespoons extra virgin olive oil

1 small onion, diced

2 cloves garlic, minced

1 pound spinach, coarsely chopped

12 cherry tomatoes, quartered

1 zucchini, diced

1/2 cup black olives

Freshly ground black pepper, to taste

Directions:

In a large sauté pan, heat the oil over medium-high heat. Add the onions and

garlic and cook until soft. Add the zucchini and continue cooking for a couple

minutes. Add spinach, combine and cook until wilted. Remove pan from heat and

add the olives and tomatoes. Season with freshly ground black pepper to taste.

In a large bowl, whisk the eggs until frothy.

Lightly brush the bottom of an 8”x13” casserole dish with oil. Add the veggies

to the dish. Pour over the egg mixture and stir to combine.

Bake in a 375-degree oven for an hour, until the top is browned and the center

is cooked through. Slice into squares and serve.