For those of you who don’t know, I have a full time 9-5 job with long commutes to and from work. I generally try and work out before work, because by the end of the day I am exhausted. So I tend to meal prep my breakfast’s so that in the morning I just have to reheat, grab and head off to work. And to pass time while sitting in traffic, I get to enjoy a delicious breakfast. These also taste delicious cold, so if you are too pressed for time, just add some avocado on top and enjoy!
Now if you want this frittata to truly be Whole30 approved be sure to find bacon that does not contain sugar. I used Buy Ranch Direct, but I have also used Pederson’s Natural Farms, or Applegate. There are plenty of options, you just have to be sure to read the ingredients list:).
The fun thing about these frittatas is the flavor combos are endless. You can switch it up every week so that you don’t get satiated on the same flavor.
Veggie bacon frittata
Ingredients
- 1 small head broccoli diced
- 1/3 cup diced yellow onion
- 4 strips of @buyranchdirect bacon cooked baked 400 for 20 minutes
- 1 zucchini diced
- 8 @vitalfarms eggs
- 2 cups super greens
- 1/2 Tbsp @fourthandheart California garlic ghee
Instructions
- Sauté veggies with ghee for 5-7 minutes with salt + pepper.
- Add in cooked bacon and super greens and cook a couple minutes
- Add to a lined 8x8 with parchment paper
- Bake 350 for 25-30 minutes