This shop has been compensated by Vons. All opinions are mine alone. #StockUpOnPace #CollectiveBias #Vons Don't know what to make for dinner tonight? This yummy paleo Zucchini Frittata Benedict Florentine features fall squash, spinach, and Pace Picante for a zesty, delicious meal the family won't mind is healthy. And did I mention you can make it in your slow cooker? I have loved Pace Picante sauce forever and remember those silly commercials from the 1990s so when I saw the Stock Up Sale at our local Vons, I stocked right up with Pace salsas! This frittata uses Pace Picante sauce in the recipe and as top as a replacement for the traditional hollandaise usually found on eggs benedict.
As a busy mom, I am always trying to find ways to make favorite recipes paleo-friendly so when I found this Potato Frittata recipe on the Campbell's Kitchen website, I knew it would be easy to adapt to our paleo lifestyle with in-season, lower carb vegetables.
I also love eggs benedict so I decided to combine the two into one zesty, tasty take that is satisfying for any meal during the day. Sure, you can eat these for breakfast but they also make a hearty dinner or a filling lunch!
This meal works great as a dinner because you can make it in the crock pot in just two to three hours andth en pack up the leftovers for breakfast or lunch over the next few days. We can easily get two full meals for four out of this one recipe.
The key to this recipe is to replace the potatoes with zucchini. For the Benedict portion, I used the frittata as the “muffin” and then layered tomatoes, blanched spinach, bacon, and a drizzle of Pace Picante salsa. The addition of the spinach makes this more like a Benedict Florentine!
Replacing the potatoes with zucchini also makes this meal a lower carb option. To shred the potatoes, just use a cheese grater – no fancy tools necessary. Here's how to make Zucchini Frittata Benedict:
I also made a printable recipe to make this extra easy to make:Print
Zucchini Frittata Benedict Florentine
Combine a frittata with eggs benedict for this paleo breakfast idea.
- Prep Time: 30 min
- Cook Time: 60 mins
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
- 8 eggs
- 1 cup Pace Picante Sauce (any variety)
- 2 scallions, chopped (or 8 chives)
- 8 fresh basil leaves, chopped
- 4 oz sliced fresh mushrooms
- 1 cup of shredded cheddar cheese
- 8 slices of cooked bacon
- 2 large tomatoes
- 0.5 lb fresh spinach
- 1/4 cup butter
- 1/4 cup olive oil
- 2 medium zucchini
- 1 tsp salt
- 1 tsp black pepper
- Pace Picante Sauce (for garnish
- Shred the zucchini. Rinse in a collander. Place the collander in the sink or on a plate. Lay a paper towel and weight on top to press any excess water out, allowing to set for at least 10 minutes.
- Turn the slow cooker onto low so it can begin heating up. Rub the butter around the inside of the slow cooker to coat. Leave excess butter inside of the slow cooker.
- Add mushrooms, zucchini, basil, scallions or chives, and 1 cup Pace Picante sauce to the slow cooker. Mix.
- Scramble the eggs and pour into the slow cooker. Mix, scraping sides of the slow cooker to remove any items above the top of the mixture.
- Sprinkle cheese on top. Add salt and pepper. Mix again.
- Cook on LOW for 2 hours. The frittata is cooked when it has shrunk away from the sides of the slow cooker.
- Turn the slow cooker off and allow to cool for 30 minutes.
- With a spatula, carefully separate the frittata from the sides and bottom of the slow cooker crock. Slide the frittata from the slow cooker onto a plate.
- With a 4″ circle cookie cutter, cut the frittata into circles. Place each circle onto a plate.
- Pour the olive oil into a pan and heat to medium. Add the spinach, cooking until just barely wilted.
- Stack a layer of cooked spinach on top of the frittata.
- Add a layer of sliced tomatoes next.
- Break a piece of cooked bacon in half and place in an X on top of the stack.
- Drizzle with Pace Picante sauce as a garnish.
- Omit cheese to make this dish more paleo-friendly.
- Serving Size: 1 stack
- Calories: 318
- Sugar: 5
- Sodium: 957
- Fat: 26
- Saturated Fat: 10
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 8
- Protein: 15
- Cholesterol: 225
Keywords: breakfast, frittata, eggs
Find Pace Picante sauce in the Hispanic Foods aisle at your local Vons and make this Frittata for dinner tonight.
About the Author
Jennifer Priest is a 20+ year designer in the arts & crafts industry and home DIYer with a passion for creativity. An Army veteran raised on a ranch, from her experience, she shares smart DIY projects that save money and fun craft ideas that anyone can make. Besides blogging, Jennifer is a Master Practitioner and Trainer of NLP, Hypnosis, and MER, and coaches other online entrepreneurs on money mindset, business, and living an intentional life. When not blogging, Jennifer is having adventures in the wilderness, on road trips, playing with her cats, and making paleo food.