Welp, as you might notice from the the title of this recipe: I’m doing the whole30. I’m nearly done at this point — day 21 today! — and figured I should share this whole30 bacon brussels sprout frittata! I’m not sure if I’ll do an entire post on whole30, but lemme know if you have questions/want tips — I’m happy to chat about it! In short: it’s really not that hard IF you plan ahead. Thank goodness I’m somewhat OCD about planning (especially when it comes to food: I do NOT want to be hungry!). We’ve been eating really well, been forced to get more creative in the kitchen, and are feeling pretty darn good about it. Sure, sometimes I think “oooh pizza would be great!” but: there are far harder things in life than not eating dairy/soy/grains/alcohol/sugar for 30 days. I’m enjoying the experiment!
To be honest, the hardest part of doing the whole30 is the social aspect (or lack thereof). We can’t go grab burgers after climbing with friends, we can’t go out to lunch with coworkers, or over to people’s house for dinner (unless they’re super accommodating, which we don’t want to impose upon them). I’m pretty good at being a homebody anyways, but this month has demanded we spend a lot less time out with friends (or, we go out and watch them eat pretzel knots and tacos while we drink water and count down the minutes until we can go home and eat our approved food!). Good thing we found “The Americans” and are now 100% hooked! Anyone else watch it?
Besides that, life is pretty routine at the moment: work > climb > sleep, work > yoga > sleep, work > run > sleep … there is a definite trend. Is this what getting old looks like?! We are looking forward to some trips (SF! Colorado!) and camping (The Olympics again! Hiking the Wonderland trail! Back to the Enchantments! Weekends at Smith Rocks!) coming up as the weather improves, but so far we’re staying in town and keeping dry as spring approaches. It’s been a crazy wet winter/spring here in Portland!
Should we talk about the frittata? It’s pretty simple as far as ingredients go: coconut milk, eggs, brussels sprouts, bacon, and spices. I broil the brussels briefly, then toss them in with the (mostly cooked) bacon (I use Pedersons Uncured No Sugar bacon!) — I like some blackened bits in there! I whisk together the coconut milk and eggs, add salt & pepper & usually some cayenne, then mix everything together and pour it in a coconut oiled pie pan. Bake, cool, slice, eat! I usually make this on Sunday, and it lasts us 3 days of breakfasts (for 2 of us). Not a bad way to start the day!
Are any of you currently on Whole30? Or have you done it before? I only have a tad over a week left, but if you have anything I MUST TRY — lemme know!Print
Whole30 Bacon Brussels Sprout Frittata
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: 6 servings
- 10oz bacon (uncured, no sugar), sliced to 1/4″ sticks
- 2 cups brussels sprouts, cut to 1/4″ rounds
- 12* large eggs
- scant 1 cup (1/2 can) coconut milk
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp cayenne
- avocado, for topping
- In a large skillet over medium heat, cook the bacon strips until crispy.
- While the bacon is cooing, spread the sliced brussels sprouts in a single layer on a baking sheet, and broil 3-4″ away from the coils in your oven for 3-4 minutes. They should have some blackened bits, but still be mostly green.
- Remove the brussels from the oven and stir into the bacon when it’s nearly done. Remove from the heat, and set aside.
- Preheat the oven to 375F.
- Crack all twelve eggs into a large mixing bowl. Make sure the coconut milk is homogenous (if it has separated, mix it together until smooth before measuring out half the can!), and add half of a can to the eggs. Whisk together, along with the salt, pepper, and cayenne.
- Mix in the brussels and bacon, and pour everything into a 9.5″ pie dish that’s been greased with coconut oil, ghee, or olive oil.
- Bake for 35-40 minutes, or until the top is golden and the center is set.
- Serve warm topped with avocado and hot sauce! (optional, but that’s how I eat it!)
I use a 9.5″ pie pan, and it gets pretty darn full! If you use a smaller pie pan, you might decrease the number of eggs and amount of coconut milk just slightly.