Description
A healthy and protein-packed Paleo frittata featuring tender cubed potatoes, bell peppers, and spinach for a perfect grain-free breakfast.
Ingredients
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2 medium potatoes cubed.
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8 large eggs.
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2 tbsp avocado oil.
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1 bell pepper diced.
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1 cup frozen spinach.
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1/3 cup paleo milk.
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1 tsp Italian seasoning.
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1 tsp sea salt.
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1/8 tsp garlic powder.
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Red pepper flakes.
Instructions
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Preheat oven to 375F and line a pie dish with parchment paper.
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Sauté cubed potatoes in avocado oil for 12 minutes until tender.
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Add bell peppers and spinach to the pan and cook for 4 more minutes.
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Spread vegetables in the pie dish and pour whisked egg mixture over them.
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Bake for 20-25 minutes until the eggs are fully set and golden.
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Let rest for 5 minutes then slice and serve warm.
Notes
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Squeeze all moisture out of the spinach to prevent a soggy frittata.
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Use Yukon Gold potatoes for the best buttery flavor and texture.
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This dish is perfect for meal prep and keeps well in the fridge for 4 days.
- Prep Time: 20 mins.
- Cook Time: 25 mins.
- Category: Breakfast.
- Method: Baking.
- Cuisine: American.
Nutrition
- Serving Size: 1 wedge.
- Calories: ~ 185 Kcal.
- Sugar: ~ 2g.
- Sodium: ~ 520mg.
- Fat: ~ 12g.
- Saturated Fat: ~ 3g.
- Unsaturated Fat: ~ 9g.
- Trans Fat: ~ 0g.
- Carbohydrates: ~ 12g.
- Fiber: ~ 2g.
- Protein: ~ 10g.
- Cholesterol: ~ 245mg.
Keywords: Potato Frittata, Paleo Breakfast, Grain Free Egg Bake, Healthy Potato Recipes, Vegetable Frittata, New York Recipe.