Paleo Pizza Frittata + Night Trail Run

My last post, Paleo Food Friday 8, was a bit late and made an appearance on Saturday. I was busy trail-running and eating food that won't ever show up on the Paleo menu :)

The fitness company Hit Fit hosted a group nighttime trail run at Memorial Park in Houston. It wasn't all that challenging, but it did benefit a foster family and we had a lot of fun! I went with Ryan and a couple of friends from work. We are considering going out on our own next time :)

Then we went to Petrol Station, a burger & craft beer place, and sat by a large fire. We had burgers, fries, beers, and complimentary s'mores. It was a fun night :)

Toasted, then burnt. How marshmallows were meant to be!

Now let's talk about food!

As the holiday season quickly approaches, everything is becoming so much more hectic! Those graduate school papers and projects that at first seemed so far off now have deadlines that are lurking around the corner. My students are exhibiting some new and confusing behaviors. I caught a cold (booo). Two very exciting engagements just happened. I have Thanksgiving Feast dishes to make this week. You get it...there's a lot to do!

I've found myself looking for simple recipes that aren't all that complicated or expensive. A frittata fills both of those requirements!  

Preheat the oven to 350. Start by chopping 6 pieces of bacon and cooking them in a 12 inch cast iron skillet until they're crispy. While the bacon is cooking, start chopping veggies! You'll need one red onion, one red bell pepper, a bunch of kale, and sliced black olives. 

Once the bacon is done, remove it from the skillet and place it in a separate bowl. Leave behind the bacon fat. Place all veggies (except olives) in the skillet...it'll be quite full! Cook veggies until they're soft and onions are translucent. 

While veggies are cooking, beat 12 eggs with two tablespoons coconut milk in a separate bowl. Chop 8 large slices of pepperoni. Add in bacon, pepperoni, 2 teaspoons smoked paprika, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, and black olives to the bowl. Mix well and pour all ingredients into the cast iron skillet.

Next, thinly slice roma tomatoes and place them on top of the egg mixture. (I only placed them on half of the frittata because Ryan doesn't eat tomatoes.) Place frittata in oven for 23 minutes.

Done!

Slice and serve with extra veggies!

Here's a more compact recipe:

Ingredients:

6 slices bacon

1 red onion, chopped

1 red bell pepper, chopped

1 bunch kale, chopped

12 eggs

2 tablespoons coconut milk

2 teaspoons smoked paprika

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/2 cup sliced black olives

8 large pepperoni slices, chopped

1 roma tomato

Instructions:

1. Preheat oven to 350 degrees. Heat 12" cast iron skillet over medium heat.

2. Chop bacon and cook in skillet until crispy. (Chop veggies while bacon cooks!)

3. Remove bacon and place in a separate bowl. Leave bacon fat behind in skillet. 

4. Add onion, pepper, and kale to skillet and cook until onions are translucent.

5. While veggies are cooking, add eggs and coconut milk to a bowl and mix well.

6. Add bacon, chopped pepperoni, black olives, paprika, salt, and pepper to bowl with eggs. Mix well.

7. Add egg mixture to to cast iron skillet. 

8. Slice roma tomato and lay slices on top of egg mixture. 

9. Place skillet in oven for 23 minutes, or until eggs have cooked through. Slice and serve.

Question for readers: What's your favorite way to "health-ify" pizza?

Good night!