Monday, April 9, 2012

Paleo Frittata

I'm sure you are all wondering, "What will I do with this leftover Easter ham?". You've come to the right place! We used the leftover ham graciously bagged for us as we were cleaning up at my aunt's house to make a frittata for dinner. You can use whatever meat you have on hand and whatever veggies sound good (I used frozen asparagus).

1 T coconut oil
1/2 red onion, chopped
2 cloves garlic, minced
~8 asparagus spears, chopped
1 cup ham, chopped
4 eggs, beaten
salt and pepper, to taste

Preheat your oven to 350. Heat the oil in an oven safe skillet over medium heat. Add the onion and garlic and saute for a couple of minutes. Add the asparagus and saute for a few more minutes. Add the ham and cook until heated through. Next add the eggs to the skillet and quickly stir to ensure all the good bits are mixed well. Cook on the stove-top for 2 minutes to help the bottom set. 

Transfer skillet to the oven and let cook for 10-15 minutes (or until eggs are set in the middle and bounce back when poked). Turn the oven to broil for 2-3 minutes, or until the top of your frittata is puffy and brown. 

Slice and enjoy! This recipe made two hearty servings and can easily be adapted to accommodate more people or hungrier bellies.

I hadn't even finished photographing the food before Jeremy finished his plate!

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