The other night, after a long day, my wife and I realized it was time for dinner and we had failed to thaw out the meat we were planning to cook. “We could go for Mexican food,” she offered. Chips and cheese dip is my constant temptation, but I resisted. Instead, in less than the time it would have taken us to go to a restaurant and get our food, I made a delicious paleo meal.
There are two basic elements to the meal: a frittata and greens. Of course, the key assumption is that you keep greens and eggs always on hand, and if you’re going to be paleo that would be a good idea.
Basic Paleo Frittata:
There is no standard ingredient list here. To make the frittata look through your refrigerator for what might be good. I typically use peppers, mushrooms, onions, garlic, breakfast sausage, spinach, etc. The key to this meal is to use what you have. If it will taste good with eggs then it could probably go in the frittata.
In a separate bowl break and whisk together 8-12 eggs.
Turn the oven to broil.
Using a medium cast iron skillet, sauté the ingredients in 2-3 tablespoons of olive oil over medium heat. Once the onions and other ingredients are soft, and the meat is cooked through (if you are using it), pour in the eggs. Stir until the eggs start to congeal like scrambled eggs but are still a little runny. You want the mixture to at least reach half way up the side of the pan. If not, then add more eggs or other ingredients. Spinach can also be a good last minute filler.
Next, take the pan and place it in the oven on a rack about four to five inches below the broiler. Wait until the egg mixture is slightly browned on top, about five minutes, and remove. Let the frittata cool a little and eat.
The frittata will last for a few days in the refrigerator and is great hot or cold as leftovers.
1 lb of greens (kale or collards with large stems removed and cut into smaller pieces)
¼ cup extra virgin olive oil
¼ cup thinly sliced garlic (about four large cloves)
1 tbsp of red pepper flakes
1 tbsp of minced ginger or garlic
½ cup of chicken stock
In a deep pot heat olive oil over medium heat
Add the sliced garlic and pepper flakes to the oil and stir frequently until garlic is light brown.
Then add the kale or collards, one handful at a time.
Stir as the greens are added and continue to do so until all of the greens are wilted.
Next add the stock, stir and cover. Lower the heat a bit and let the greens cook for five minutes.
Remove the lid, add in the reserved tablespoon of garlic or ginger, increase the heat to medium high and stir until most of the liquid is evaporated.
Serve the greens alongside the frittata.
That’s it. It is a simple, quick meal that is full of flavor and nutrition.