The easy Paleo frittata should be a staple in any household. Perfect for left overs and really easy to freeze and reheat for - in a rush, don't want to cook mornings or other meals.  This frittata I made I used the left overs from my Sausage Kale Soup recipe.  I simple stained out the remaining "goods" of the soup added some eggs and baked.  The remaining broth I froze for future use, perhaps in a Garden Harvest Soup with Bacon! Feel free to get creative with frittata's using any veggies and proteins you have on hand.

2 cups any protein
2 cups of any veggies
4 + tbs coconut milk ( I used soup stock from the Sausage Kale Soup)
Grass-fed butter or coconut oil to grease pan
8-12 pasture-raised eggs, scrambled

Mix the eggs, protein and veggies together.  Pour into a glass baking dish and bake at 350 for about 25-35 minutes until eggs are cooked through.  

Author: Christine Straley