Zucchini Frittata Benedict Florentine
Combine a frittata with eggs benedict for this paleo breakfast idea.
- Prep Time: 30 min
- Cook Time: 60 mins
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
Ingredients
Scale
- 8 eggs
- 1 cup Pace Picante Sauce (any variety)
- 2 scallions, chopped (or 8 chives)
- 8 fresh basil leaves, chopped
- 4 oz sliced fresh mushrooms
- 1 cup of shredded cheddar cheese
- 8 slices of cooked bacon
- 2 large tomatoes
- 0.5 lb fresh spinach
- 1/4 cup butter
- 1/4 cup olive oil
- 2 medium zucchini
- 1 tsp salt
- 1 tsp black pepper
- Pace Picante Sauce (for garnish
Instructions
- Shred the zucchini. Rinse in a collander. Place the collander in the sink or on a plate. Lay a paper towel and weight on top to press any excess water out, allowing to set for at least 10 minutes.
- Turn the slow cooker onto low so it can begin heating up. Rub the butter around the inside of the slow cooker to coat. Leave excess butter inside of the slow cooker.
- Add mushrooms, zucchini, basil, scallions or chives, and 1 cup Pace Picante sauce to the slow cooker. Mix.
- Scramble the eggs and pour into the slow cooker. Mix, scraping sides of the slow cooker to remove any items above the top of the mixture.
- Sprinkle cheese on top. Add salt and pepper. Mix again.
- Cook on LOW for 2 hours. The frittata is cooked when it has shrunk away from the sides of the slow cooker.
- Turn the slow cooker off and allow to cool for 30 minutes.
- With a spatula, carefully separate the frittata from the sides and bottom of the slow cooker crock. Slide the frittata from the slow cooker onto a plate.
- With a 4″ circle cookie cutter, cut the frittata into circles. Place each circle onto a plate.
- Pour the olive oil into a pan and heat to medium. Add the spinach, cooking until just barely wilted.
- Stack a layer of cooked spinach on top of the frittata.
- Add a layer of sliced tomatoes next.
- Break a piece of cooked bacon in half and place in an X on top of the stack.
- Drizzle with Pace Picante sauce as a garnish.
Notes
- Omit cheese to make this dish more paleo-friendly.
Nutrition
- Serving Size: 1 stack
- Calories: 318
- Sugar: 5
- Sodium: 957
- Fat: 26
- Saturated Fat: 10
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 8
- Protein: 15
- Cholesterol: 225
