Mouth-watering Dairy-Free Frittata Recipe with bacon, zucchini, and red peppers. Brought to us by Trina at PaleoNewbie.com.
I’m thrilled to do this guest post for Carol. I’ve been a huge fan for a long time, so this is such an honor to be a part of her inspiring Ditch The Wheat site.
Our goal from the beginning at PaleoNewbie.com has been to encourage everyone to eat real food, and reward those who do with some great-tasting paleo and gluten-free recipes.
We try to make paleo cooking as quick and easy as possible, and come up with gluten-free versions of dishes you might have enjoyed in the past that don’t taste like something’s missing from the new “healthy” version.
I know frittatas have been done by just about everyone, but I wanted to share my favorite version with you. I really like this one because there are many people who just can’t tolerate dairy.
And let’s face it, lots of people will say, ‘What’s a frittata without the cheese?’ Well for this dairy-free frittata recipe, I added full-fat coconut milk to give the eggs that creamy texture I know you’re looking for in the very first bite.
I also added zucchini and red bell pepper for a sweet, peppery zip. The result I think is amazing! This recipe is so easy, looks beautiful, and practically guarantees you huge kudos from everyone around the breakfast table. And we all love that, right? 🙂
If you’re cooking for just 2 or 3 people, this recipe is perfect because the leftover slices can be reheated and served for another wonderful breakfast, brunch or even lunch the next day. Hope you try this little gem. I’m sure it will become a new breakfast favorite!
PALEO BACON ZUCCHINI & RED PEPPER FRITTATA
- 8 ozs of bacon, cooked and chopped
- 1 red bell pepper, diced small
- 1 medium zucchini, grated (leave peel on if desired)
- 1/2 medium onion, diced small
- 6 eggs, whisked
- 1/3 cup full-fat coconut milk
- 1 tbs of
Italian seasoning, dried
- Salt & pepper to taste
- Cook bacon and set aside
- Preheat oven to 375-degrees F
- Dice onion and bell pepper
- Grate zucchini and blot with paper towel to remove excess moisture
- In a medium bowl, whisk eggs, coconut milk, and seasonings together
- In a 10-inch oven-safe skillet on medium heat, sauté onions in 2 tbs fat (we used bacon fat) for about 4 minutes, then and add the red peppers and sauté for one more minute
- Add cooked bacon to skillet
- Add shredded zucchini to the mixing bowl with the eggs, stir, and pour into skillet
- Continue to cook on stovetop about 1-2 minutes – just until mixture begins to set around the edges
- Transfer skillet to the preheated 375-degree oven
- Bake about 15 minutes, or until eggs are cooked through
- For a slightly browned top, move skillet to top rack and broil for 2-3 additional minutes
- Transfer to serving plate, slice and serve
Trina blogs at Paleo Newbie. Trina is an Italian girl who loved her pastas and panini. All that changed when her husband suggested they try the Paleo lifestyle. He’s obviously not Italian. So she said arrivederci to the primavera, and hello to the Paleolithic. Her site is about her new adventures inside the caveman’s culinary world. She’s on a mission to create the best-tasting recipes she can that stick pretty close to the paleo rulebook.DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that believe in.