Wednesday, June 29, 2011

Meaty Frittata

A new spin on breakfast, leftovers will be great to grab on the go throughout the week.


3/4 cup chopped bacon ( I use Beelers Bacon Ends)
1/2 cup chopped yellow onion
1/4 cup chopped green pepper
3cups *(see note) pre-cooked crumbled breakfast sausage (see here for recipe, probably about a pound, I make 3-4 pounds at a time)
1 TBSP Bacon fat or other oil
12 eggs
1/2 tsp basil
salt and pepper
 Bacon, onions and green peppers ready to saute.

Frittata going into the oven.

Ready to eat.

Preheat your oven to Broil.  In a 10 inch cast iron skillet, combine bacon, onion and green onion, bacon grease (if needed) and saute on med-high for about 5 minutes stirring often.  While that is happening you can work on cracking your eggs into a medium bowl,  adding the basil and salt and pepper if you would like.  Beat them to combine. Then add the sausage to your skillet  and saute another 3-4 minutes until heated through and mixture is very hot.  Pour egg mixture over and cook over low heat for about 4-5 minutes, then remove from the burner and place in hot oven under broiler about 6 inches away, for another 4-5 minutes (or until eggs are done).  Remove from oven, slice and enjoy!  The girls and I have enjoyed this for breakfast the last 2 mornings.  Delicious!  
Oh, and be careful not to over cook this or you will have a very rubbery, dry, mess, if you know what I mean.

*NOTE* The Frittata in the pictures has more meat because I used 4 cups, we decided it was to much meat so I reduced it to 3 cups.  We like the layer of egg above the meat, so feel free to use more, it's really how you like it that matters. Pin It

Tuesday, June 28, 2011

Paleo Hummus Recipes

I've been trying a couple of different Paleo "Hummus" recipes lately and found one that I really like.  It does have a high amount of sesame seeds, which means a high amount of the wrong Omega's so I would say this is a special occasion or once in a while item.  It makes a wonderful vegetable dip for carrots, celery, red pepper, snap peas, etc.  My kids will wolf down their veggies, as will I with this dip to eat them with.  I made this for a baby shower this past weekend along with a non Paleo ranch dip.  When I am attending functions were food is involved I love to find a Paleo alternative that others won't turn their noses up at (okay at least not to much) and that I know I can enjoy at a party.  My favorite recipe so far is from: Food Lovers Primal Palate, it's their HOT PEPPER HUMMUS, for more of their recipes please visit their site:

Hot Pepper Hummus:
  • 2 Medium Zucchini, peeled and quartered
  • 3/4 cup Tahini
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 cup fresh squeezed lemon juice
  • 2 medium/large cloves of minced garlic
  • 1/2 tablespoon ground cumin
  • 2 teaspoons kosher or sea salt
  • Food Processor or High Speed Blender
  1. Peel and chop zucchini and place in food processor.
  2. Add in Tahini, Olive Oil, and fresh lemon juice, and blend.
  3. Add garlic, cumin, and salt, and blend thoroughly.

For the peppers and pine nuts:
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/4 cup finely chopped red and green peppers
  • 1/4 teaspoon red pepper flakes
  • a little salt and pepper to taste
  • 2 tablespoons pine nuts
  1. Saute chopped peppers and red pepper flakes in olive oil until tender.
  2. Lightly toast pine nuts in the toaster oven. (be sure to watch carefully so they do not burn.)
  3. *NOTE from Sheilla*  I don't roast my pine nuts I just throw them in with the peppers and saute them too, they get a little toasted at the same time.
For the eats:
Garnish the hummus with the spicy peppers and pine nuts. Feel free to eat as is, or mix the topping into the hummus. Either way is delicious!

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