Zucchini Bacon Frittata


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I made this recipe of zucchini bacon frittata with mushrooms, spinach and kale and loved it. If you like eggs and bacon, you and your family will not regret it. Nourishing and tasty food is great at anytime. I encourage you to think of the nutritional value of a meal or snack and how it will fuel my body and mind so you feel accomplished by the end of your busy day.

If you think this way, you are likely be fine eating dinner for breakfast, lunch for dinner, breakfast for lunch 😉 . It’s a mindset type of deal. Mind over matter gives you control!  

Give it a try and share with your family and friends next gathering and/or holiday.


  • 3 slices of bacon. My recommendation for uncured pork bacon that is FREE of nitrites, nitrates, sugar, hormone, and antibiotics.
  • 4 cups of chopped baby spinach and kale (or other greens of your choices—all greens are game)
  • 2 small zucchinis, spiralized. Don’t have a spiralizer? Sliced them thin.
  • 1 cup sliced mushrooms
  • ½ tsp garlic powder
  • 6 eggs, beaten. I recommend eggs be pasture-raised, non-gmo, soy free, and organic
  • pepper to season
  • Salt, celtic sea salt or Himalayan (pink) salt for trace mineral, electrolytes, and much more benefits. My recommendation is to avoid, at all costs, the highly processed table salt found everywhere. It’s easy to bring your salt with you. Seriously!


  1. Organic foods, especially greens, are best for nutritional content and to minimize adding more chemicals to your body, which disrupt your hormones and body function. If organic isn’t an option, wash vegetables really well.
  2. Preheat the oven to 375 degrees. In a large skillet over medium heat, cook the bacon until medium-crispy. Set aside on a paper towel lined plate, leaving 1 tablespoon of bacon fat in the skillet.
  3. Add the mushrooms to the skillet and cook for 2 minutes and then add in the kale, zucchini noodles and garlic powder. Cook until the kale wilts mostly.
  4. Pour the eggs over the noodles, distributing evenly. Top with a salt and generous amount of pepper and let cook for 2 minutes, letting the eggs cook to set on the bottom.
  5. Place in the oven for 20-25 minutes or until you can stick a knife through the center of the frittata and it comes out clean.

Original recipe calls for pesto sauce on top, which I think it’d be wonderful but I didn’t make it since I was cooking another 4-5 other recipes the same night. This girl here likes to keep things simple and minimize time in the kitchen without compromising tasty. It’s delish as is, warm and cold.  Try it!



Personally, when it comes to animal protein, I am very selective and it’s part of the food budget I spend the most. When consuming conventional protein sources from animals, it can be packed with hormones, inflammatory fats, hormone disrupters, etc. Ultimately, it can do more harm than good.

Considering that May is Blood Pressure month, we must make smart choices. Quality is essential for heart health. Over the past four years, I have reduced consumption of animal protein significantly. Technically, we can get 100% of protein from plant base, even if you rarely eat legumes such as beans and lentils. Protein is found in many vegetables including broccoli, peas, spinach, kale, and the list goes one. If you pack your smoothie with vegetables, it won’t be hard to get 15 grams of protein without adding powders. Then, you can complement your smoothie with vegetable protein such as pea protein and even eat one or two hard boil eggs separately.

Enjoy it!

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Adapted Recipe From Paleo OMG

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