Happy Eater: Simple, Delicious Egg Frittata Made Using Leftovers

Today was one of those days I really couldn't bring myself to complete a challenging (or even slightly difficult) workout. I simply don't care today. I was in a funk for most of the day, and it wasn't getting any better. I knew some sort of exercise would clear my brain fog, so I grabbed my phone, went to the gym, and watched Orange is the New Black on Netflix while I rode the stationary bike at a moderate pace. No major challenge to my muscles or heart, but that's okay. My brain fog cleared up and I'm in a better-ish mood :) And a delicious lunch always helps!

I'm relatively new to this cooking thing (ok, newish...I've been cooking three fresh recipes a week for about 2 1/2 years, excluding the 4 months Ryan's parents graciously cooked for us!) Today, I wanted to use our new cast iron skillet. They kind of scare me because a) they're not non-stick and b) they're high maintenance! But I hear food tastes better when cooked in a well-seasoned cast iron skillet, so I figured it was time to start. I chose a very simple, but very yummy, recipe: an egg frittata.

Today's frittata (with all paleo-approved ingredients) featured leftovers. I do some strange things with leftovers. I've put Thai soup on top of lettuce. I've chopped anything from sweet potatoes, broccoli, cabbage, cauliflower, chicken, pot roast, etc., and put them in my scrambled eggs. Since I put effort into making dinner tasty, I know I'll always have tasty leftovers! What's better than getting to eat a delicious meal twice?

A couple of days ago, I made Bacon Jalapeno Chicken Bites. (Click for recipe!) Because the ingredients in that meal were so filling, I had a ton of leftovers. I've been eating a little bit here and there, but I knew I needed to finish it all soon or it would go bad. Solution? Egg Frittata.
(Recipe inspired by NomNomPaleo)

First, I chopped the chicken bites into a bunch of itty-bity pieces. Then, I threw in some choped broccoli and onions as well.

Next, I heated coconut oil in my freshly seasoned cast iron skillet. I threw in all of the chicken bites (with jalapenos and bacon), broccoli, and onions.

While those ingredients cooked in the skillet, I scrambled 5 eggs with salt, pepper, and two and a half tablespoons of coconut milk. I then poured the egg mixture into the skillet.

I let the eggs cook for about 3 minutes in the skillet. Then I put the skillet in the oven (heated at 350) for 15 minutes. Then I upped the heat to a high broil and left the frittata in for two more minutes.