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Paleo Potato Frittata

A creamy and satisfying frittata made with basic ingredients, perfect for a quick family meal with easy cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American, Paleo
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium potatoes, peeled and cubed
  • 2 tbsp avocado oil
  • 1 bell pepper diced
  • 1 cup frozen spinach Can use fresh spinach instead.
  • 8 large eggs
  • 1/3 cup milk of choice For extra creaminess, use a mix of milk and nut milk.
  • 1 tsp Italian seasoning
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1/8 tsp garlic powder
  • 1 pinch red pepper flakes Optional for a spicy kick.

Method
 

Cooking
  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 avocado oil, then toss in the cubed potatoes. Cook for 12 minutes, stirring occasionally.
  3. Add the bell peppers and spinach to the pan, cooking for an additional 3-4 minutes while stirring.
  4. Spread the cooked vegetables out in the parchment-lined pie dish, making them as flat as possible.
  5. In a large bowl, whisk together the eggs and all the seasonings. Pour the egg mixture over the veggies and bake for 20-25 minutes, or until the eggs are set.

Notes

Store leftovers in the fridge for up to 4 days or in the freezer for up to 2 months. Reheat in the oven or microwave. For variation, try adding zucchini, chicken, or a chickpea mixture for a vegan option.