Veggie-loaded Paleo Frittata

Ingredients:

5 eggs

1/2 cup unsweetened coconut milk

1 medium-sized zucchini, grated with a cheese grater

1/2 cup green onions, chopped

1 clove garlic, minced

1/2 tsp baking powder

1 cup turkey sausage crumbles, chopped bacon, or sliced deli turkey

1/2 cup raw milk cheddar cheese (optional)

1 Tbsp unsalted butter

Salt and pepper, to taste

Directions:

Preheat oven to 350 degrees.  While oven is preheating, put a pie plate in the oven with the butter inside just until the butter is melted, about 3 minutes.  (Don’t forget about it though, because I have a million times and burned butter is yucky!  You can also melt the butter in the microwave and pour it in).  Be sure the butter coats about 2/3 of the way up the sides too; using a paper towel helps.

In a medium-sized mixing bowl, whisk the eggs, coconut milk, salt, and pepper.  Fold in the green onions, garlic, baking powder, and meat.

Arrange the grated zucchini in the bottom of the pie plate.  If your zucchini was large, you may only want to use about 2/3 of it.  Pour the egg mixture over the zucchini.  Sprinkle the cheese, if you are using it, over the top.

Bake in the oven for about 25 minutes, or until an inserted toothpick comes out clean and the top is slightly brown around the edges.  This will leave your frittata moist but done in the center.  Leave in a little longer if you prefer a browned crispy top.

Nutritional Info (4 servings, 1/4 pie pan per serving):  177 calories, 4g carbs, 2g sugar, 11g fat, 13g protein, 394g sodium (depending on how much salt you add).