Pesto is something that I always have in the fridge. I make it with various greens and nuts, depending what I have on hand, and use it in everything from soups to frittatas. One of my favorite versions of pesto is my Creamy Kale and Cashew Pesto which I’ve incorporated into this dish that I’m calling Green Eggs and ‘Ham’ Frittata…
If you have ever done a Whole30, or are living Paleo, or are just trying to cut back on the amount of sugar in your diet, then you know how hard it is to find processed meat that is sugar free. Ham is particularly hard to find without sugar. So, this recipe uses Moink bacon in place of ham! I love Moink products for many reasons (discount link here)…but in short their bacon is delicious, sugar free, non GMO, antibiotic free with no nitrates or nitrites. And did I mention that it’s thick and meaty? Yeah, it’s pretty much the most awesome bacon there is and I don’t think you’ll be disappointed that I swapped out the ham.
Anyhoo…this recipe is the perfect centerpiece of a weekend brunch…or the main component of a pack and go Whole30 or Paleo meal. It only includes a few ingredients and comes together in just a few minutes…leaving you free to do other things while it bakes.
To start, bake 5 (or more) slices of bacon (may I recommend my Baked Bacon recipe which also pre-heats the oven?).
Next, combine 8 eggs, 1/3 heaping cup of my Creamy Kale and Cashew Pesto (you can substitute homemade or store bought pesto, as long as it’s dairy free), ½ cup full fat unsweetened coconut milk, salt and pepper…
… and whisk it all together…
…and then pour the mixture into a greased 8″ x 8″ baking disk (I greased my pan with bacon fat!). Then, gently lay 5 strips of cooked bacon on top (if they sink, that’s OK)…
…and then cook at 400F for 25-30 mins, or until the eggs are set in the center.
Pair a slice of this Green Eggs and ‘Ham’ Frittata with some veggies and some fruit for a meal that fits the Whole30 meal template (you probably don’t need to add a healthy fat as pesto contains nuts and olive oil).
- 5 (or more) strips of raw bacon
- 8 large organic eggs
- ⅓ cup of dairy free pesto
- ½ cup of full fat, unsweetened coconut milk
- Salt and pepper
- Place the bacon on a lined baking sheet, and put it into a COLD oven.
- Turn the stove to 400F and bake for 15-20 minutes (until it's cooked to your desired crispiness).
- Allow the bacon to drain on a paper towel lined plate.
- In a large mixing bowl, whisk the eggs, pesto, coconut milk, salt and pepper.
- Pour the egg mixture into an 8" x 8" greased baking dish (I use bacon grease).
- Lay the cooked bacon on top of the egg mixture (if the bacon sinks, that's OK).
- Bake for 25-30 minutes, or until the eggs are firm.
- Serve with a side of pesto.