Crossfit Blog

Whole 30.

in Nutrition by Coach Amanda

I've said it before - I love breakfast. Sometimes with challenges, we can get overwhelmed with the idea of having to make something for breakfast, lunch, dinner, and snacks. It can be cray cray.
Break the mindset of breakfast food. [Get it...break...breakfast...see what I did there!? wink ]
It doesn't have to be eggs eggs can be meat! Granted, steak and eggs go very nicely together smile
You also don't have to make eggs every day...make a big fritata and enjoy breakfast for the week!
Check out this WHOLE 30 Egg Fritata recipe! Courtesy of Paleonomnom


    1 tablespoon coconut oil or fat of choice
    1 cup emergency protein (whatever cooked meat you have on hand)
    1 cup frozen broccoli (or any leftover or frozen veggies)
    4 large pastured eggs
    2 tablespoons coconut milk
    1 teaspoon kosher salt
    Freshly-ground black pepper

First, preheat the toaster oven to 350°F and heat the coconut oil in an 8-inch cast iron skillet over medium heat. Then, add whatever protein you have on hand (here, I used some leftover spicy lamb merguez sausage and onions) to the skillet and stir-fry until heated through.

Meanwhile, place the frozen broccoli in a medium microwave-safe bowl, cover it with a wet paper towel and nuke it until it’s thawed. Use a pair of kitchen shears or a knife to cut the broccoli into bite-sized pieces.

Add the broccoli to the ingredients in the pan and mix to cook thoroughly.

Crack the eggs into a medium bowl, and add the coconut milk, salt, and a few grinds of pepper.

Pour the egg mixture into the skillet and cook for 3 to 5 minutes or until the bottom of the frittata is set.

Place the skillet in the oven. Cook for 10 to 15 minutes, and then crank the heat up to broil for another 2 minutes or until the frittata puffs up and is cooked all the way through.

Carefully transfer the frittata to a plate, slice, and serve.

The frittata is delicious cold so it’s perfect for leftovers!

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