So I recently went somewhat paleo with my diet (read about that here). I say “somewhat” because I still eat dairy but I do not eat grains. So let me say that if you’re strict paleo, this will not be a good recipe for you. But you could leave dairy out or swap the ingredients out altogether. This is a super flexible recipe. I got the idea from this awesome paleo site. Anyway, here’s what I did and my mouth was loving it!
I really wanted some pizza but, duh, pizza isn’t even remotely paleo. I’m sure that, at this point, the dough would make my stomach cry out in agony. (No joke, since I’ve gone paleo, if I eat anything bad, my stomach gets really upset and I feel crappy. Weird how quickly junk food feels poisonous.) So I wanted to have the flavors of pizza. Frittata = perfect vehicle.
Ingredients & Stuff You Need
- muffin pan – holds 12
- FOIL cupcake liners (You: “Does it have to be foil?” Me: “Yes!!!! Otherwise I wouldn’t specify.”)
- coconut oil or olive oil spray (not Pam, just put the oil in a spray bottle)
- 6 eggs, beaten
- 2 Tbsp heavy cream
- 3 ounces goat cheese (or shredded Mozzarella, I used garlic & herb goat cheese because I had no Mozzarella)
- 12 grape tomatoes, halved
- 1 medium red bell pepper, diced*
- 2 cloves garlic, minced
- 1/2 cup black olives, roughly chopped*
- 1/4 cup mushrooms of your choice, chopped*
- grated Parmesan cheese
- a few leaves of fresh basil, chopped
- sea salt and freshly cracked black pepper
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 12 slices high quality, uncured Genoa salami
*You can use other veggies that you prefer. I like these on pizza but if you’d like something else, use that! If you like anchovies, I strongly recommend them here; don’t go crazy though, a little goes a long way.
- Preheat your oven to 375 degrees. Place liners in muffin pan and spray lightly with oil.
- On the stovetop, in a large skillet over medium heat, add your slices of salami to the dry pan in a single layer. (If skillet is not large enough, do it in batches. Don’t let slices overlap each other.) Cook, flipping occasionally, until they’ve crisped up and changed color from deep red to a more orange color. Remove from pan and set aside.
- Add mushrooms to the fat that came from the salami. Cook for 3-4 minutes.
- Add peppers and a dash of salt to the pan and cook for another 3 minutes.
- Add garlic. Cook for another 1-2 minutes. Remove from heat and set aside.
- In a medium bowl, mix the vegetables you just cooked and the goat cheese or Mozzarella. Mix well; it should be sort of a filling.
- Mix your eggs with the cream, dried basil, salt, pepper, and oregano.
- Okay now for the fun part. Place one slice of salami at the bottom of each your oiled liners.
9. Next, spoon the filling into each cup. Try to keep it as equal as possible.
10. Place 2 halves of tomato in each cup.
11. Now pour the egg mixture equally into each cup. Sprinkle the tops with Parmesan.
12. Bake for 20-25 minutes.
13. Let them COOL! For at least 5 minutes out of the pan, you greedy bastard. Enjoy with fresh basil.