New Year Paleo Frittata

Discovering this New Year Paleo Frittata was a delightful surprise as I looked for a vibrant, protein-packed dish to start the year fresh and healthy. It feels like a celebration of colors and flavors that bring everyone to the table.

I still remember the first time unexpected guests dropped by on New Year's morning, and I whipped up this frittata in no time. The golden crust and the aroma had everyone smiling before the first bite.

Ingredients

• Eggs: I always reach for large fresh eggs for richness and fluffiness in the frittata
• Baby spinach: Adds a tender green touch and cooks down quickly without losing nutrients
• Cherry tomatoes: Bursting with sweetness, halving them releases a little juicy pop in the bake
• Red bell pepper: Gives a sweet crunch, diced finely so it softens perfectly
• Zucchini: Its mild flavor blends effortlessly when diced small
• Red onion: Thin slices soften during sauté to mellow their bite
• Cooked chicken breast (optional): Great for extra protein, shredded to mix evenly
• Fresh parsley and chives: These herbs brighten and lift the dish with their fresh aroma
• Sea salt, black pepper, smoked paprika: The spice trio balances savory and smoky notes beautifully
• Olive or avocado oil: Used for sautéing and drizzling for a silky texture

Instructions

Get Everything Ready:

Preheat the oven to 375°F (190°C) while chopping all vegetables so they're ready to transform in the pan.

Sizzle the Veggies:

Heat a tablespoon of oil in an ovenproof skillet over medium heat. Add the onion and bell pepper – hear the gentle sizzle, smell them soften and sweeten after 3 minutes.

Layer the Flavors:

Add zucchini next and stir, letting it cook 2 more minutes. Toss in spinach last; watch it wilt down and deepen the green tone.

Protein Boost (If You Like):

Mix in shredded chicken and cherry tomatoes, letting the pan cool slightly off heat while you beat the eggs.

Whisk the Eggs:

In a bowl, vigorously whisk eggs with sea salt, black pepper, smoked paprika, parsley, and chives until they look vibrant and homogeneous.

Bring It Together:

Pour the egg mixture evenly over vegetables in the skillet. Tilt the pan gently to spread the eggs everywhere.

A Little Extra Shine:

Drizzle the remaining oil over the top for that golden crust and a subtle fruity note.

Bake to Perfection:

Slide the skillet into the oven and bake for 18-22 minutes. The center should be just set and the top softly golden, inviting you in.

Rest and Serve:

Allow to cool 5 minutes before slicing. Enjoy warm or at room temperature as the flavors settle.

Save

This frittata became more than just a recipe when served at a close friend's brunch celebration; the joy around the table reminded me how food connects us in the simplest moments.

Keeping It Fresh

I find that using the freshest vegetables possible transforms this dish from good to outstanding. Fresh herbs plucked just before cooking make all the difference in aroma and taste.

Serving Ideas That Clicked

Serving this frittata with a crisp green salad or avocado slices adds texture contrast and keeps the meal light yet satisfying. A splash of hot sauce can add a zing for those who like a little heat.

A Time This Recipe Saved the Day

Once when I was pressed for time and short on ingredients, this frittata pulled through with creativity. Swapping chicken for smoked salmon and sprinkling extra paprika made a festive twist that wowed guests.

• Remember to preheat your oven fully for even cooking
• Use an ovenproof skillet to keep the process simple and mess-free
• Leftovers reheat well, so make extra to save yourself a busy morning

Save

Thanks for sharing this kitchen moment with me. Here's to many lovely mornings filled with cozy flavors and good company.

Recipe FAQs

→ What is the best way to cook the vegetables for even flavor?

Sauté the onion, bell pepper, and zucchini until slightly softened before adding spinach and other ingredients. This ensures balanced tenderness and flavor depth.

→ Can I add protein to this dish without altering texture?

Yes, adding shredded cooked chicken or turkey integrates smoothly and boosts protein without changing the frittata's consistency.

→ How do I prevent the frittata from drying out in the oven?

Baking until the center is just set and the top turns lightly golden keeps the frittata moist and tender while fully cooked.

→ What oils work best for cooking this dish?

Olive oil or avocado oil are ideal choices, offering healthy fats and subtle richness that complement the vegetables and eggs.

→ Is it possible to make this vegetarian without losing flavor?

Absolutely. Omitting chicken or turkey and focusing on fresh herbs and smoked paprika maintains a robust and satisfying taste.