A paleo frittata makes for an amazing breakfast, lunch or even as a dinner dish. It’s packed full of amazing flavors such as the crispy bacon, sweet, juicy cherry tomatoes, tender mushrooms and so much more.
You will need to make sure you have a skillet or ovenproof pan for this recipe. If you have neither, you can transfer the cooked ingredients to a greased pie dish or similar at step 5. After this just add your egg mix and then bake in the oven.
One of the great things with any frittata is how well it will keep refrigerated. If you have any leftovers, then simply wrap them up and have some frittata for lunch the next day. It’s great cold or reheated so make sure you don’t end up throwing out the leftovers.
This frittata is an incredibly easy paleo friendly recipe for any meal of the day, and it is also amazing for breakfast, lunch, and dinner. It will take almost an hour to prepare so if you need something super fast then you might want to skip on this one and opt for something like a paleo friendly porridge.
If you want to see how to cook this amazing breakfast frittata, then be sure to give my video a watch! It goes through all the steps and is nice and short, so that it won’t take up too much of your time.
Paleo Frittata Recipe
- 10 eggs, beaten
- 5 slices bacon, cut into 1 cm (0.4 in) pieces.
- 1 red onion, sliced
- 1 handful Baby Spinach
- 5 cherry tomatoes, chopped in half
- 4 button mushrooms, sliced
- 1 tsp. chopped chives
- Salt & Pepper
- First, preheat an oven to about 180°C/350°F.
- In a skillet over medium heat, add the bacon and cook until it starts to crisp.
- Add the red onion, mushrooms and cook until the onion is translucent.
- Add the spinach, and mix through.
- Pour in the egg mixture and cook slightly. Once set around the edges remove from the heat.
- Sprinkle the chopped chives & cherry tomatoes over the top.
- Place in the preheated oven and bake for 15-30 minutes or until the middle of the frittata has set.
- Serve & Enjoy
- If you prefer the bacon not crispy, then add the onion at the same time. Simply cook until the onion is translucent.
- Like every frittata, this is just one combination of ingredients. There are literally hundreds of different variations that you’re able to try. If you come across an amazing combination of ingredients that you would love to share, then be sure to drop a comment at the bottom of this page.
- Try not to leave it on the stove for too long as this may result in the bottom of the paleo frittata burning.
- Make sure you use an oven-proof skillet pan. As you probably know putting a plastic handled pan in the oven will result in a very ugly mess.
- You can leave the mushrooms out if you’re not a fan of them however I would recommend keeping the rest of the ingredients. Red onion can be substituted with a brown onion if you don’t have any red onions around.
This delicious frittata has some pros and cons when it comes to nutritional information. If you’re looking for everything you need to know about it then simply check it out below.
This paleo egg dish is just one of many great dishes you’re able to do. If you’re feeling like more egg recipes, then something like a paleo omelette is also excellent. It’s a bit lighter than this but still has all the flavor you would expect.
Another great recipe is some scrambled eggs. These are amazingly creamy combining egg with coconut cream. This frittata also goes great with some crispy bacon.
I hope that you enjoyed this paleo frittata if you have a variation, feedback or anything else that you would love to share, then please be sure to leave a comment below. I would love to hear your thoughts!