I was going to post this tomorrow, but then I started thinking that I know a lot of paleo-eating people that do a ton of cooking on Sunday. So if you're making your list for the market over a lazy cup of coffee with coconut milk, this one's for you.
The great thing about frittatas is their versatility - you can dump anything in there, whether it's stuff from a well planned out trip to the market or the remnants of last night's dinner. This one has a bit of Mexican flare, and it delicious topped with a little Tapatio and avocado.
7 local eggs, 1 lb Organic Grass Fed Ground Beef (browned), 1 can green chilies, 1 small onion (diced), salt & pepper, paprika, cumin, cayenne. Spray a baking dish with olive oil and bake at 375 until center is set. (feeds 1 husband for 3 days).
Recently, I also posted a chicken jalapeno sausage and red onion frittata