Frittata is a great grab and go breakfast that will satisfy your hunger all morning.
I use sliced baked potato for the crust, and make several different variations adding greens, tomato, peppers, onions or anything else I find that might be a good combination. This is a great way to use up veggies that are beginning to wilt.
Vegetarian, Paleo Gluten Free, ExistUp Reboot Friendly
2 baked potatoes sliced
1 onion diced
1- 2 tbsp olive oil
Optional - sliced tomato, mushrooms, spinach, kale, chicken sausage, asparagus, broccoli etc.
Preheat oven to 350° F
In a cast iron skillet or oven safe frying pan, sauté onions until translucent. If you are including any other vegetables in your frittata, sauté them now as well. Remove cooked veggies to a bowl.
Slice baked potatoes into discs and arrange in a single layer in your skillet with 1 tbsp olive oil. Brown for 2-3 minutes over medium/high heat. Flip and brown other side. Add the sautéed onions and other vegetables on top of browned potatoes.
Beat 8 eggs, salt and 1/2 cup water or unsweetened almond milk beverage until fluffy. Pour into skillet. Sprinkle with smoked paprika and place in preheated oven for 20 minutes or until egg is cooked and slightly golden. Serve hot or cold!