I love this recipe from Practical Paleo for a Crustless Quiche. I like to call it a frittata since theres more than the crust missing from this crustless quiche – the cheese! I’ve been making this recipe for a while now because it’s great to store in the refrigerator and reheat on those grab-and-go mornings. A similar recipe from what’s in the published book is posted here on her website, balancedbites.com. However, rather than the summer squash used, I shredded one zucchini and one large carrot in the food processor to throw in this dish.



It’s so simple to make your own variation of this frittata. Take a dozen eggs and just toss in any vegetables that you like – broccoli, spinach. Adding meat like some ground beef to this is also a great option. 


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