Frittatas are such an awesome Paleo food. You can actually make a nearly zero-carb frittata if you really want to, but that would be just silly. Frittatas are a perfect way to cram some extra veggies – including leafy green ones – into your breakfast, alongside protein rich eggs and other meats. They’re a great way to clean out some leftover veggies hanging out in your fridge, and you always have leftovers that make very satisfying lunches or snacks too. They’re quiches without the crust – and the crust was always my least favorite part of quiches anyways!
These are the fillings I used this time, but every frittata I make is different. I ate a slice for breakfast today topped with a little Greek yogurt.
Recipe for a Basic Paleo Frittata in a 9 inch Cast Iron Skillet
- Preheat oven to 350 degrees
- Make sure all your meats are already cooked. If you’re using bacon, it should be crunchy, not chewy.
- Grab other veggies and seasonings and flavors, and chop everything up into pieces no bigger than about the size of your thumbnail.
- Put everything into the skillet on Medium-Low to Medium. Stir it around for about 60 seconds.
- Add enough eggs and/or egg whites to fill up to about where the top of the frittata is in the top photo on this post. Stir to break up yolks and mix everything evenly.
- Cover and let it cook on Medium Low for about 8 minutes. 6 or 10 is probably OK too. You really just want to bottom to set well.
- Uncover the frittata and put it in your oven on the top rack until you can poke a butter knife into the center and it doesn’t come out slimy with raw egg. This will probably take about 15 to 20 minutes.
- Wait for at least five minutes before you slice it up and serve it!