When people initially ask me questions about the Paleo Diet, I can tell on their faces that words like “restriction” and “deprivation” are swirling through their mind! Often looks of being overwhelmed and reluctant appear immediately on their faces as well. As the conversations continue, some folks have even gone on to say things like- “So what do you eat? Only nuts and seeds?” or “You must be tired of eating the same old dinner of chicken and steamed broccoli?” or the best, which was “You must just eat lettuce and veggies right?” What it boils down to is that healthy DOESN’T have to be boring, bland or time consuming for that matter. Everyone leads busy lives; that’s why I like to try to create dishes that are low-maintenance, tasty and that can be stored and eaten in the days that follow.
Near the end of Robb Wolf’s nutrition seminar, I distinctly remember when he did a visual demonstration on the whiteboard based on the number of food combinations that could go together to make a Paleo meal. The options were endless! In this case, eggs are so versatile, they can be happily married with various veggies, different kinds of meats, spices and herbs. It almost screams- GET CREATIVE! I find that it’s exciting to experiment with different ingredients when making frittatas, omelettes or other egg dishes. It’s the only way you will find out what works and what doesn’t, plus a large pan like this makes for loads of extra servings. Enjoy this dish as breakfast, lunch or dinner…either or works forsure!
- coconut/olive oil
- 12 eggs
- splash of water
- ½ lb steak- cooked and thinly sliced (I used inside round steak cutlets)- can add spices for more flavour!
- ¾ large red onion- thinly sliced
- 2 packages mushrooms- sliced
- 1 red pepper- thinly sliced
- 3 cloves garlic- crushed
- jalapeno peppers (optional)
- fresh rosemary (1 sprig)
- fresh ground pepper
- begin by sauteing the veggies and grilling the steak in oil, in an oven-proof pan on medium to high heat
- when cooked, separate a small amount of grilled veggie mixture and set aside (this will be a topping later)
- then, crack all eggs into a large bowl, add some water, fresh rosemary and ground pepper
- whisk together thoroughly (adding water and rapid whisking helps make them fluffier)
- pour egg mixture on top of steak and veggies in the pan
- cook in oven at 350-400 degrees for 30 minutes- may have to adjust time depending on oven
- if you want the top a little crispy, you can set to broil for the last few minutes
- when cooked, let stand before slicing into portions
- add warmed topping and serve
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