Yes, this is real. You’re looking at a monstrous, healthy frittata.
What’s inside? Simple ingredients: zucchini noodles, bacon, mushrooms, kale and 6 eggs. That’s it… oh, and a smidge of garlic powder and some pepper to taste.
No, it’s not Christmas morning. Sure does feel like it though, right?
I made this for Juli over at PaleOMG yesterday. Check out the recipe here. Juli’s an amazing blogger/woman/Paleo enthusiast. Even though she’s writing a cookbook right now (how exciting!), she still manages to keep her blog and Instagram stacked with deliciousness.
I’m so happy she gave me my second opportunity to guest post on her site. The first time, I posted up a salmon BLT, featuring the Inspiralized Bun. Honestly, this girl makes me want to go Paleo. She’s awesome!
Anywho. You’re going to want to make this frittata on Christmas morning… or for brunch the next day. Or for dinner, any day of the week.. or year. It’s just that good.
The ingredients are so easy yet pack flavors so good, you’ll be licking your lips all day. Look:
Plus, it’s easy to prepare. Just cook your veggies, top with eggs and bake in the oven:
From my post over at PaleOMG:
This zucchini noodle frittata is packed with heart-healthy veggies like kale and mushrooms, while having that classic robust bacon flavor baked into it. The zucchini noodles offer additional fiber to keep you full and the cheeseless pesto is that proverbial “cherry on top.”
Can you see the zucchini noodles in the bottom? They had such a fantastic texture to an otherwise simple breakfast food.
If that didn’t sell you enough, the vegan pesto (an adaptation from my grandfather’s recipe!) truly makes it sinfully yummy.
Enough said. Tuesday’s Christmas Eve – fill up on this so you stay energized while spending time with your loved ones on Christmas day!
You can find this post on Pinterest, here: