Often the hardest thing about adopting a lifestyle change has nothing to do with the new lifestyle itself, but rather saying goodbye to our old routines. This was certainly the case for me when I went paleo, especially when it came to breakfast.
I was a complete oatmeal addict before going paleo. I ate it every. single. morning. Summer or winter. Rain or shine. Christmas or my birthday. Giving it up was one of the most difficult parts of my paleo transition. Sounds silly I know. And I’m certain it wasn’t even the oatmeal I loved, but the comfort and routine of it.
I remember making my first paleo breakfast, begrudgingly spooning a few sad scrambled eggs onto my plate and wondering how they would ever satisfy me the way a great big bowl of oatmeal did. I eventually realized that protein and fat at breakfast would keep me full twice as long, but it took me a while to learn how to listen to my body that way.
Of course, once I said goodbye to oatmeal, the challenge became figuring out how to prepare a solid (and tasty) serving of quality protein and fat before work.
That’s where my lifesaving frittatas come in. They’re truly the ultimate weekday breakfast food, namely because the leftovers are just as good as the first slice. I make one big frittata on Sunday and I’ve got breakfast taken care of for the rest of the week.
This recipe is my tried and true favorite, but the ingredient options are truly endless. I’ve been known to toss in roasted peppers, tomatoes, spinach, bacon, dill, smoked salmon and even sardines! Gasp!
Never made a frittata before? Not to worry! Learn my foolproof method here: The Secret to a Perfect Frittata.
- 12 eggs
- ½ lb. ground beef (or meat of choice)
- 1 tsp. high-heat cooking fat
- 1 large kale leaf, stemmed and chopped
- ½ cup broccoli, chopped
- 3 green onions, chopped small
- Salt and fresh ground black pepper
- 10-inch ovenproof nonstick skillet
- Preheat oven to 250 degrees.
- Crack eggs into a large mixing bowl and whisk to combine.
- If you’re using uncooked ground beef like I usually do, start by heating your skillet to medium-high.
- Once hot, toss in your meat and break it into pieces using a spatula or wooden spoon. Season with salt and pepper and cook until browned.
- Remove cooked meat from pan but leave the juices. Add additional cooking fat if necessary.
- Toss in green onions and broccoli. Season with salt and pepper and cook for about 3 minutes.
- Add kale to pan and season once again.
- Once kale is wilted, return ground beef to pan.
- Turn burner to medium-low (#3 on my electric stove) and move pan to a different burner so it can cool slightly.
- Once veggies have stopped sizzling, pour in beaten eggs. Return pan to heated burner and cover.
- Allow to cook undisturbed for 8-10 minutes.
- Once the edges are *almost* completely set and there’s only a slight wiggle in the center, transfer pan to a middle rack in your preheated oven.
- Bake for 5 minutes.
- If done to your liking, let cool for 5 minutes before slicing and serving. If not, pop that baby under the broiler for another 2-3 minutes. Be sure to keep an eye on it! It can easily overcook.
(Don’t forget to find out The Secret to a Perfect Frittata before you get started!)
What was the hardest part of your pre-paleo routine to give up? And what do you eat for breakfast these days?