Paleo Potato Frittata

Why Make This Recipe

The Paleo Potato Frittata is a fantastic dish that combines healthy ingredients into a delicious meal. It’s full of flavor from the colorful veggies and spices, making it a great option for breakfast, brunch, or even dinner. Plus, this frittata is easy to prepare and packed with nutrients. Whether you’re following a paleo diet or just looking for a hearty meal, this frittata will satisfy you.

How to Make Paleo Potato Frittata

Ingredients:

• 2 medium potatoes, peeled and cubed
• 2 tbsp avocado oil
• 1 bell pepper, diced
• 1 cup frozen spinach
• 8 eggs
• 1/3 cup milk of choice
• 1 tsp Italian seasoning
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/8 tsp garlic powder
• Pinch of red pepper flakes

Directions:

1. Preheat your oven to 375°F and line a 9-inch pie dish with parchment paper.
2. Heat a large pan over medium heat. Add the avocado oil, then add the cubed potatoes. Cook for about 12 minutes, stirring occasionally.
3. Add the diced bell peppers and frozen spinach to the pan with the potatoes, cooking for 3-4 minutes while stirring.
4. Spread the veggie mix out in the parchment-lined pie dish as flat as possible.
5. In a large bowl, whisk the eggs with all the seasonings. Pour the egg mixture over the veggies in the pie dish.
6. Bake for 20-25 minutes or until the eggs are set.

How to Serve Paleo Potato Frittata

You can serve the Paleo Potato Frittata warm from the oven. It pairs well with a side of fresh fruit or a simple green salad. You can also garnish it with fresh herbs like parsley or a sprinkle of cheese if desired. Slice the frittata into wedges for easy serving.

How to Store Paleo Potato Frittata

To store leftovers, let the frittata cool completely, then cover it tightly with plastic wrap or aluminum foil and place it in the refrigerator. It will last for up to three days. For longer storage, you can freeze slices in airtight containers for up to a month.

Tips to Make Paleo Potato Frittata

• Make sure to cut the potatoes into small, even cubes for even cooking.
• Feel free to mix and match other veggies based on what you have on hand.
• You can add cooked bacon or sausage for extra flavor and protein.
• Adjust the seasoning to your taste. You can add more spices or herbs if you want.

Variation

You can easily customize this frittata by using different vegetables. Try adding zucchini, mushrooms, or kale for variety. You might also swap the milk for a dairy-free option like almond milk.

FAQs

1. Can I make this frittata ahead of time?
   Yes! You can make it the night before, store it in the fridge, and simply reheat it in the morning.

2. Is this frittata gluten-free?
   Yes, this recipe contains no gluten, making it suitable for gluten-free diets.

3. Can I use fresh spinach instead of frozen?
   Absolutely! Just sauté the fresh spinach for a minute or two before adding it to the pan with the potatoes.

Paleo Potato Frittata

A delicious and nutritious frittata made with potatoes, eggs, and colorful vegetables, perfect for any meal of the day.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Breakfast, Brunch, Dinner

Cuisine: Paleo

Calories: 250

Ingredients Method Notes

Ingredients

  

Vegetables and Base

• 2 medium potatoes, peeled and cubed Cut into small, even cubes for even cooking.
• 1 tbsp avocado oil Used for cooking the potatoes.
• 1 bell pepper, diced Any color bell pepper works.
• 1 cup frozen spinach Can substitute with fresh spinach.

Egg Mixture

• 8 large eggs
• 1/3 cup milk of choice Dairy-free options like almond milk can be used.
• 1 tsp Italian seasoning
• 1 tsp sea salt Adjust to taste.
• 1/4 tsp black pepper
• 1/8 tsp garlic powder
• pinch red pepper flakes Optional for extra heat.

Method

 

Preparation

1. Preheat your oven to 375°F and line a 9-inch pie dish with parchment paper.
2. Heat a large pan over medium heat and add the avocado oil.
3. Add the cubed potatoes to the pan and cook for about 12 minutes, stirring occasionally.
4. Add the diced bell peppers and frozen spinach to the pan and cook for another 3-4 minutes while stirring.
5. Spread the veggie mix out in the parchment-lined pie dish as flat as possible.

Baking

1. In a large bowl, whisk the eggs with all the seasonings.
2. Pour the egg mixture over the veggies in the pie dish.
3. Bake for 20-25 minutes or until the eggs are set.

Notes

Can serve warm with fresh fruit or salad. Garnish with fresh herbs or cheese if desired. Leftovers can be stored in the refrigerator for up to three days or frozen for a month.