Ingredients
- 1 tablespoon olive oil
- 1 large zucchini, chopped
- 1 bell pepper, chopped
- 6 large eggs or 12 bantam eggs
- 8 slices of turkey lunch meat chopped
- Enough shredded Parmesan cheese to cover the pan
- Himalayan pink salt, to taste
- Paprika, to taste
- Garlic powder, to taste
Directions
- Preheat oven to 400 degrees Fahrenheit.
- Sauté chopped zucchini and bell pepper in olive oil with seasonings for about ten minutes.
- Beat eggs into a separate bowl. Add additional garlic powder and salt. Add lunch meat to the eggs.
- Pour egg and meat mixture into the skillet with vegetables and let cook for around two to four minutes to let the edges set.
- Sprinkle Parmesan cheese on top. Place frittata into the oven and bake for 20-25 minutes or until the eggs have set.
Recently I have been intrigued by the idea of frittatas. They just seem so healthy and are a great way to use up some of my extra eggs. I like how they can be paleo or keto-friendly as well. Another great thing is the variety. You can choose your meat, veggies, etc. I just recently bought a cast iron skillet and the main thing that I wanted to try in it was a frittata.
When I decided that I was ready to make the frittata, I just looked around the web for some basic recipes that I could use to customize my own. I had recently eaten a turkey migas and it got me thinking that it could be easy to just try to use some turkey lunch meat in the recipe. I like to use Organic Valley lunch meat since it doesn’t have a lot of added ingredients and it is nitrate and carrageen free.
I knew I wanted to use zucchini and I had a bell pepper that I needed to use up soon. I had some leftover shredded Parmesan cheese. I know that goes so well with zucchini. Since I am working toward more of a keto lifestyle, I added the cheese. If I was more with the straight-up paleo, I would have skipped it.
Now that I had my ingredients figured out, I was ready to get cooking. While I was preheating the oven to 400, I sautéed the zucchini and bell pepper in olive oil. I added some Himalayan pink salt, paprika, and garlic. I was aiming for six regular eggs, but with my little bantam eggs, I used a full dozen. I added the eggs to a bowl and beat them. Then I added a little more salt and garlic powder to the egg mixture. Next, I cut up the turkey into small pieces and added it to the eggs.
I cooked the vegetables for about 10 minutes and then added the eggs and meat. I let that cook for around four minutes to set the edges of the eggs a little. Right before I placed everything in the oven, I sprinkled on the Parmesan cheese. I then placed the cast iron skillet into the oven and cooked it for about 20 minutes. At the end of 20 minutes, it was not quite set so I cooked it for another five minutes.
It smelled so good while it was cooking. My husband and I were eager to partake of it. It actually turned out quite yummy and I felt good for making a tasty and healthy dish. I will definitely be making more of these.
I don’t generally measure herbs and spices.
