Bacon, Leek, Zucchini and Tomato Frittata

As you all probably know by now, we eat scrambled eggs and bacon A LOT. Like, nearly every morning for breakfast. We love eggs and bacon. Still, we like to switch things up sometimes, so last Sunday I created this delicious frittata with the spare ingredients I had laying around the kitchen.

Honestly, I was on a roll that night. I made a whole rabbit stew, chicken and leek soup, and this frittata. The rabbit stew was the only thing I made from a recipe. The other two–yep, that’s right! I made them up. Why? What sparked that surge of creativity? And was I seriously successful?
Well, to the latter, “yes!” The soup was way better than I thought it would be, and the frittata… well, I really believe it’s hard to mess up frittata. It’s like a pizza–you take leftover whatever, toss them together, add a few standard ingredients and poof! You have a yummy dish. 
To the former questions: I’ve never used leeks before, and in order to make the rabbit stew, I had to buy some. After setting up the stew to cook low and slow, I googled “what to do with leeks?” I can’t tell you how many potato-and-leek soups I passed over, looking for something Paleo and delicious. Fortunately, someone somewhere on the webs said that leeks can be used in place of onion. “Well that’s handy!” I thought to myself. I didn’t have any onion left in the house. 
I was staring at the other food in the fridge, and saw my eggs. Wouldn’t it be nice if I made something interesting for breakfast this week? Frittata was the first thing that came to mind. I knew it would make breakfast for the week easier (cooking at one time for five meals instead of cooking five separate meals, one per morning). 
Plus, I was excited to switch things up a bit. (As an aside: we should probably watch how much egg we eat. I’ve heard if you over-do it with any food item, you can develop allergies to it. But eggs are so easy, yummy, and good for us, it’s not been easy to take “breaks” from them. We have for a week here or there, but it’s not something we feel we could sustain long term. We love our eggs too much, lol.) Anyways, we had plenty of zucchini and small tomatoes. So, I decided I’d make a frittata with the those and the leeks. Oh, and of course bacon. How could I not include bacon?! 😉
Alright, so here it is. I hope you enjoy it!

Bacon, Leek, Zucchini and Tomato Frittata
  • 10 eggs, whisked in a large bowl
  • 6 slices of bacon, chopped
  • 1 leek, sliced and well rinsed (white and light green parts only)
  • 1 cup zucchini, chopped
  • 1 cup tomato, sliced
  • salt and pepper to taste
  1. Pre-heat the oven to 350 degrees F.
  2. In a caste iron skillet or dutch-oven-like pan, cook the bacon over medium-high heat until just before it gets crispy (about 3 – 5 minutes). Be sure to flip the pieces around so both sides get cooked.
  3. Add the zucchini and leeks to the pan.
  4. Cook the bacon, zucchini and leeks together until the leeks are soft, stirring occasionally (about 3 – 5 minutes).
  5. Meanwhile, sprinkle a little salt and pepper to taste into the bowl of whisked eggs
  6. Pour the egg over everything in the pan.
  7. Allow it to sit and cook for at least 2 minutes.
  8. Next, carefully place the tomatoes on top. They will sink into the egg, but since will have cooked a little, they should stay near the top.
  9. Cover the pan and place it in the over.
  10. Bake for 20 minutes.
  11. Check the frittata–if the center is still very soggy/uncooked, give it another 5 minutes.
  12. Uncover the frittata and cook for 5 more minutes to brown the top slightly.
  13. Allow it to cool, flip it out onto a plate and serve!

It looks like a pizza, doesn’t it?

This frittata was a great alternative to our usual scrambled eggs and bacon. I cut it just like a pizza into eight slices and we each took a slice for breakfast Monday morning through Thursday last week. The leek really did act like onion–but it wasn’t sharp or bitter. The frittata had a nice, savory onion flavor complimented by the salty bacon and sweet tomato. I’ll admit, the zucchini flavor wasn’t much to speak of, but it did add good texture. 🙂 Breakfast success!

Crab and Peach Salad with Balsamic Reduction

Friday morning I found myself staring at the few, scattered items in my refrigerator wondering what on earth I could make for breakfast and lunch. Grabbing a can of not-so-paleo-friendly soup crossed my mind; it would be fast and simple. Not only was having a can of processed veggies and chicken in over-salted water not too appealing, but the weather has also been way too hot lately for soup. Unless, it’s homemade gazpacho. Wow, that’s such a good idea. I might have to try that soon. 😉 Don’t steal my idea! Just kidding. In fact, if you have a good gazpacho recipe that is, or could be made, paleo-friendly, please let me know!

OK, so back to Friday morning: You may have already seen my morning concoction. If you haven’t, check it out: Ancho-Chipotle Over-hard Eggs with Roasted Red Bell Pepper and Avocado

For lunch, I was inspired by the crab meat (freshly plucked, just the other night, from way lots of home cooked crabs–we got them live at the seafood market at the D.C. Warf and man, oh, man, were they feisty until we finished steaming them!) and the HUGE peach that remained from the quart I purchased at the Kings Street farmers’ market. Yummy…. 🙂 Here’s what I came up with:

Crab and Peach Salad with Balsamic Reduction

Ingredients (for 1 serving)

  • 3-4 medium or large romain lettuce leaves
  • 1/2 – 1 cup of fresh crab meat 
  • 1 large peach
  • 1 small shallot
  • 1/8 cup of balsamic vinegar
  • 1 tablespoon of olive oil
  • 1 tablespoon fresh cilantro (mine was frozen, and it was fine, but fresh is best)
  • 1 teaspoon fresh parsley
  1. Mince the shallot.
  2. In a very small pot or pan, simmer the balsamic, shallot and olive oil together for at least 5 minutes, but no more than 10 minutes. In the meantime, you can prepare the rest of the salad…
  3. Chop the lettuce and place on your plate, in your bowl, or (if you’re like me and taking this to work) into your plastic container.
  4. Chop the peach into bite-size (or smaller) pieces. If you’re planning to eat this right away, go ahead and toss the pieces over the romaine. If you’re taking it to work, put them into a separate plastic container. (Mixing everything before toting it off to work or where ever you plan to go will result in the salad getting rather soggy from the peach juices.)
  5. Chop the cilantro and parsley. Go ahead and toss those in with the romaine.
  6. Sprinkle the crab meat over the lettuce mixture.
  7. Once the balsamic mix is reduced: Again, if you’re going to eat right away, drizzle it over the entire salad, toss together and enjoy. If you’re taking it to work, pour the reduction into a separate small travel container.
  8. Once you’re at your destination and ready to eat, mix all the ingredients together and gobble up! 
Leftovers really can be a gold mine! This salad was delicious. Here are a few photos…

However, I couldn’t help but think of some alterations. Spinach in addition to or instead of the romaine would have been perfect for this salad. Also, the parsley wasn’t necessary. A little more fresh cilantro would be great. Finally, I don’t think I needed to add the olive oil to the balsamic reduction. Ok, last one: I could have cooked the shallot just a smidgen before adding it to the balsamic vinegar for the reduction.
Do you have any ideas for alterations to spice this up or improve it? Let us know by leaving a comment. Thanks! 🙂

Ancho-Chipotle Over-Hard Eggs, Roasted Bell Pepper and Avocado

I’ve decided I’m my most creative with food when there’s very little food in the house. Crazy or logical? Maybe it’s a little bit of both?

Anyways, for breakfast this morning, I wanted to do something different but quick and easy. We still have a jar of roasted red bell peppers in olive oil in the fridge, plenty of eggs and bacon, some veggies (carrots, zucchini, avocados and the ingredients for Brent’s cabbage slaw which I didn’t want to use), a few green apples, one peach from the quart I bought for just $2 at the King Street market on Wednesday, and a variety of condiments. Oh, and there was that crab meat too… but I’ll get to that when I put up the post about my lunch. 😉

OK–so, what’s a girl to do other than the traditional scrambled eggs and bacon we have almost every morning… Eggs over hard? YES. Roasted red bell pepper on the side? Sure! What about those yummy avocados… I can’t resist. To make them work harmoniously, I just threw in some spices.

Ancho-Chipotle Over-Hard Eggs, Roasted Bell Pepper and Avocado


  • 2 eggs
  • 1/2 teaspoon of ghee or the fat/oil of your choice
  • 1/2 – 1 roasted red bell pepper
  • 1/2 of an avocado, sliced
  • Ancho chili powder, chipotle chili powder, salt and pepper to taste
  1. Place the roasted bell pepper on a plate (or in your plastic container, like I did, if you’re planning to carry this to work). Sprinkle some ancho chili and chipotle chili powder over it. 
  2. Melt the ghee in your pan over medium-high, then crack your two eggs into it and fry those babies up! Within the first minute of them cooking, sprinkle some salt, pepper, ancho chili powder and chipotle chili powder over the eggs.
  3. Note: If you’re like me and you prefer sunny-side up with a fully cooked yolk, let the eggs fry for a couple minutes on medium-high, then turn the heat down to low, cover and let cook for about 10 minutes. 
  4. Once the eggs are done, simply add them to your plate or container.
  5. Top it off with the avocado and you’re all set to eat and enjoy or run off to work with a delicious breakfast in hand. 🙂

Angry Chicken "Parm"

delicious easy chicken parm paleo

[Updated September 12, 2013]

These chicken parm bites are something that Heather came up with back in June of 2012, very early into our real food journey.  Lucky for us, we had started this blog, so the recipe was kept documented.  Unlucky for us, we were very new with our presentation, so neither our directions or pictures were especially helpful.

Another win in our favor is that we have since made great friends in the community who led us to take better pictures and inspired us to do better work.  As this is one of our favorite recipes, we updated it recently to share with you.  This is absolutely fabulous, and I think you will really like it.  These little “parm poppers” are delicious on their own, but definitely are well suited to the zoodles and red sauce.  I would gather you could likely use this wash and coating on larger cuts of chicken as well, but we haven’t tried it just yet.  Either way, we hope you’ll love this creation.  Let us know what you think!

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