Vegetable Fittata Topped with Spicy Crab Salad

I love eggs for breakfast. They keep me full until lunch and the mixture of protein and healthy fat of this dish keeps my energy levels consistent. This only makes one serving, but feel free to double or triple this recipe!

Vegetable Frittata

1/4 cup white part of leeks, minced*
1/2 cup mushrooms, chopped*
1/2 cup red bell pepper, minced*
1 garlic clove, minced
1 tbs olive oil or coconut oil
1/2 tsp dried thyme
1/4 tsp paprika
2 organic eggs
1/2 serving (typically 1/4 of a Trader Joe’s can) of real canned crab meat
salt and pepper

In a small cast iron or oven-safe pan heat the olive oil and garlic over medium high heat until the garlic smells fragrant, but not burnt! Add the leeks, mushrooms, red bell pepper, and salt and pepper. Stir until tender and the leeks are translucent, about 10 minutes. In a medium bowl add the eggs, thyme, paprika and freshly ground pepper. Whisk together and stir in the crab. Add to the hot pan and stir around a little bit, scraping the egg off of the sides two or three times. Now don’t touch the egg and let it cook for a few minutes. Preheat the broiler if you have a cast iron pan, but if you have an oven-proof pan just preheat the oven to 400 degrees.

When the bottom of the frittata is set put the skillet on the top rack of the oven until the top turns to a golden brown, about 10-15 minutes. Just keep an eye on it! In the meantime, make the crab salad.

*I used this combination of veggies, but you can use anything you have in your fridge! Frittata’s are my go-to because they’re an efficient way to eat my vegetables and clean out my refrigerator.

Crab Salad

Other 1/2 serving of real canned crab meat
1 tbs lemon juice
1 tsp homemade Paleo mayonnaise (optional)
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp aji, crushed chiles, or hot sauce
1/2 tsp freshly ground pepper
1/4-1/2 avocado, sliced

In a medium bowl, mix all the ingredients together except the avocado. Adjust spices and acidity to taste. Put salad on top of avocado.

Serving suggestion: Top frittata with avocado slices, and place crab salad on top of that. Serve with a side of sugar-free, salt-free salsa.



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