Easy Frittata – Paleo

Happy Friday!

Are you in need of a breakfast idea? I got you, my friend.

This recipe is made from all left overs in my fridge. Do you ever have veggies that are going bad and you’re tired of roasting them so you put it off until they’re finally inedible and you have to freeze them or throw them? Because, same.

So last Sunday my brother came over and we all went to church. After you go to church on a Sunday morning the only logical thing to do after is eat brunch and watch football in your sweats. Am I right?

I’m right.

I looked in my fridge and found:

baby potatoes
zucchini
peppers / onion 
bacon 
mushrooms 
eggs

Can you guess what we’re making today!? Besides the fact that it’s the title of this post, we’re making Frittata! And not only is that an incredibly fun word to say it’s also equally incredible to eat.

If you’ve never made a Frittata before, you may be thinking,

“Wow that looks complicated.”

BUT FEAR NOT – it’s an easy way to meal prep a filling and healthy breakfast in the morning. The great thing about this recipe is that it can be completely altered to your favorite foods. I’ll list what I used along with other ideas.

I start by boiling my baby potatoes. I use baby potatoes mainly because I had them on hand already. I boil them so that they’re already fully cooked. Make them first so that they’re done by the time they need to be added to the Frittata. I boil extra to have for leftovers throughout the week. Let’s be real, I can add any sort of potato to any meal and be extremely happy.

As I chop up my veggies for this frittata, I always chop more than needed. That way I have already diced veggies to add to any dish as well.

Little things like that are a huge help and cut your dinner time in half. Just knowing my cooking time will be quick, entices me to make dinner more often at home. Which leads to healthier eating and better portions.

In this dish, I use Mrs. Dash for seasoning. You can use 1-3 combined tsp. of your desired seasonings. I like to use Mrs. Dash because it has the following:

  • Onion, Spices (Black Pepper, Parsley, Celery Seed, Basil, Bay, Marjoram, Oregano, Savory, Thyme, Cayenne Pepper, Coriander, Cumin, Mustard, Rosemary), Garlic, Carrot, Orange Peel, Tomato, Lemon Juice Powder, Citric Acid, Oil of Lemon.

It has everything I want and no added salt so I can control the sodium.

Okay, let’s cook. I’m hungry.

Frittata (EASY + PALEO) 


servings: ~6

equipment: cast iron skillet

ingredients: (choose 3-5) highlighted ingredients are the ones I used

  • 1 medium onion, diced 
  • 1 cup chopped mushrooms
  • 1 medium bell pepper, diced 
  • 1 zucchini, diced 
  • 5 baby potatoes, chopped in bite size pieces (small enough but not too small where they become mashed potatoes)
    • or 1 medium potato 
  • 6-8 bacon slices (this brand), chopped 
  • 6-8 eggs (depending how many veggies you put in)
  • 1 cup chopped broccoli
  • 2 sausage links, diced
  • 1 cup shredded chicken
  • 1 cup cauliflower
    • 1 cup cauliflower rice
  • 1 cup brown rice, cooked

other:

  • 2-3 tbsp. olive oil 
  • 1-3 tsp. Mrs. Dash or a mixture of your favorite herbs. Oregano, basil, thyme, paprika, garlic powder, chili powder, etc.
  • 2 garlic cloves, minced 
  • 1 tsp. Pink Himalayan sea salt

directions: 

  • Preheat oven to 400 degrees F
  • Start by cooking any raw meat you have. I cut my bacon and cooked until golden brown in a cast iron skillet. Remove from pan.
  • Remove bacon grease if desired. In the same skillet, add the veggies of your choice and sauté on medium-high heat. Add olive oil as needed.
  • Add bacon or meat of choice back into the skillet, along with potatoes and season with 1-3 combined tsp. of herbs. I used Mrs. Dash, see above for details why. Additionally, add 1 tsp salt. The veggies can be over-seasoned because we are still added potato and eggs so don’t be shy. But remember, you can always add more but you can’t take out.
  • Spread in an even layer on the pan. You want everything cooked and veggies soft before going into the oven.
  • Whisk eggs together in a bowl, and pour over the vegetables. Tilt the pan and move it around, gently, to ensure the eggs are settling in between and all around the vegetables.
  • Cook for about 2 minutes until you see the eggs set around the edge of the pan.
  • Put the frittata in the oven and bake for about 8-10 minutes or until the eggs are set and fully cooked. Check the center of the frittata by sticking a toothpick in the center and check for raw egg. If the toothpick comes out clean, it’s done!
  • Remove from oven and leave in pan for about 5 minutes. Slice into wedges and serve.
  • Leftovers in the fridge will last 4-5 days.

optional toppings:

  • avocado
  • cilantro
  • guac
  • salsa
  • green onion
  • anything your heart desires

Don’t forget to come back to the blog and let me know how you made yours! I hope you love it.

all my love,

 

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