Italian Frittata with Spinach, Tomatoes and Olives

By á-50835

Looking for a delicious Paleo brunch recipe? Try this delicious Italian frittata. Even guests who don’t follow a Paleo plan will enjoy this lovely casserole. You can up the gourmet flavor of this dish by adding some chopped and cooked Italian prosciutto before serving.

Ingredients

• 1 dozen cage free eggs
• 2 tablespoons butter (or olive oil if you aren’t eating butter)
• 1 small white onion, diced
• 2 cloves garlic, finely chopped
• 1 pound baby spinach leaves
• 1 large tomato, diced
• 1 small zucchini, diced
• 1 / 2 cup Kalamata olives, pitted

Preparation

Step 1

Preheat oven to 375ºF.
Heat butter over medium high heat.
Add onions and garlic and cook for 2 minutes.
Add zucchini and cook for 3 minutes.
Add spinach and cook for 1 minute.
Remove from heat and add tomatoes and olives.
Whisk eggs until well combined and add the vegetables to the mixture.
Pour mixture into a lightly greased 8x13 casserole dish.
Bake for 50-60 minutes until top is browned and eggs are cooked through.
Slice and serve warm.