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Paleo Potato Frittata

A nutritious and delicious frittata packed with vegetables, perfect for breakfast, lunch, or a light dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast, Lunch
Cuisine: Paleo
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables and Oil
  • 2 medium potatoes, peeled and cubed
  • 2 tbsp avocado oil
  • 1 cup frozen spinach
  • 1 bell pepper diced
Egg and Dairy
  • 8 eggs Use whole eggs for best flavor.
  • 1/3 cup milk of choice Any milk can be used, adjust based on dietary preferences.
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1/8 tsp garlic powder
  • pinch red pepper flakes

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. Add the avocado oil, then bring in 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. Cook for an additional 3-4 minutes while stirring.
  4. Spread the veggie mix out in the parchment-lined pie dish as flat as possible.
Cooking
  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

You can serve the frittata warm or at room temperature. It pairs well with a light salad or fresh fruit. For a quicker option, use pre-cooked frozen potatoes. You can also freeze leftovers for up to 2 months.