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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
Cook Time 25 minutes
Total Time 40 minutes
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.