Warm Hearth Paleo Frittata (Printable)
Savory paleo frittata with spinach, bell pepper, zucchini, and cherry tomatoes baked to golden perfection.
# List of ingredients:
→ Eggs
01 - 8 large eggs
→ Vegetables
02 - 1 cup chopped baby spinach
03 - 1 red bell pepper, diced
04 - 1 small zucchini, diced
05 - ½ cup cherry tomatoes, halved
06 - 1 small yellow onion, finely chopped
→ Protein
07 - 4 slices nitrate-free bacon, chopped (optional)
→ Spices & Seasoning
08 - ½ teaspoon sea salt
09 - ¼ teaspoon black pepper
10 - ½ teaspoon garlic powder
11 - ½ teaspoon smoked paprika
→ Fats
12 - 2 tablespoons olive oil or coconut oil
# Steps:
01 - Preheat the oven to 375°F.
02 - Heat 1 tablespoon oil in an oven-safe skillet over medium heat. Add bacon if using and cook until crisp, then remove and set aside, leaving the fat in the pan.
03 - Add onion to the skillet and sauté for 2 minutes until translucent. Add bell pepper and zucchini, cooking 3 to 4 minutes until softened. Stir in spinach and cook until wilted.
04 - Whisk eggs with salt, pepper, garlic powder, and smoked paprika in a large bowl until smooth and combined.
05 - Spread sautéed vegetables evenly in the skillet. Scatter cherry tomatoes and cooked bacon over the top.
06 - Pour the egg mixture evenly over the vegetables and bacon. Tilt the pan gently to distribute the eggs.
07 - Cook on the stovetop for 2 to 3 minutes until the edges begin to set.
08 - Transfer the skillet to the oven and bake for 15 to 18 minutes, until the center is set and the top is lightly golden.
09 - Remove from oven, let rest for a few minutes, then slice and serve warm.
# Expert Advice:
01 -
- It's the kind of breakfast that feels indulgent but keeps you satisfied all morning without the crash
- One pan means minimal cleanup, and somehow it always tastes restaurant-worthy when you're eating it straight from the skillet
- It's naturally paleo and gluten-free, so it fits seamlessly into any kitchen philosophy without feeling like you're missing out
02 -
- Don't overbake. The frittata keeps cooking as it rests, so pulling it out when there's still the tiniest wiggle in the center is the secret to keeping it creamy instead of rubbery
- The oven temperature matters more than the exact time. Every oven is different, so trust what you see and feel rather than a timer
03 -
- Room temperature eggs and having your pan screaming hot before you add oil makes the stovetop sear happen faster and more evenly
- If your skillet handle isn't oven-safe, wrap it in foil before transferring to the oven. It's a small detail that prevents disappointment