I may love frittatas, but traditionally they are made with some dairy to make it fluffy. This recipe is a Dairy Free Frittata with a combo of add-ins: ham or turkey, bell pepper, spinach, and heirloom tomatoes!
This is the kind of recipe I think is great for busy weeks. My roommates and I like to keep a frittata in the fridge each week! My roommate “doctors” her frittata up by adding a bit of hot sauce! When making this, you can sauté and season the vegetables before hand in a skillet, or you can leave them raw. It’s a personal preference!
This recipe is pretty straightforward, so instead of chatting with you about recipe details or a story behind it, I’m going to tell you about my column on Paleo Magazine! I currently write a column called the College Corner, where I share my favorite tips about eating Paleo in college. Each issue I share super college-friendly Paleo recipes and some tricks to common Paleo problems, whether it be meal-prep, Whole30-ing, eating out, etc. Paleo Magazine is available online and at Whole Foods! It’s pretty amazing that I can pick up my own copy at my local Whole Foods. My recipes in the magazine are all original and not duplicated on the blog, so look out for the next issue!
To keep this recipe Whole30 approved, you need to use a deli meat without added sugars or additives. Usually the Applegate Farms oven-roasted turkey (sliced at the deli) is Whole30 approved, but always check your labels! Also here is a Whole30 approved coconut milk. You can make this recipe without coconut milk, but it won’t be as fluffy!
One more tip! If you are using this for meal prep, slightly undercook it. Then when you reheat it, it will cook it through. So maybe 20 minutes on 350, instead of 25! And each oven varies!
Dairy Free Frittata 2016-01-21 16:59:47 Serves 4 great meal for meal-prep!
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