Paleo Potato Frittata
A warm, filling breakfast that feels special, flexible, and packed with nutritious ingredients.
Ingredients
Base Ingredients
- 8-10 large eggs large eggs Use for a standard 10-inch skillet.
- 2 medium waxy potatoes (yellow or red) Dice small for faster cooking.
- 1 medium onion or shallot, finely chopped Adds a sweet, savory base.
- 1-2 cloves garlic, minced Enhances flavor.
- olive oil, ghee, or avocado oil Use enough to keep the potatoes from sticking.
Vegetable Add-ins
- spinach, bell pepper, mushrooms, zucchini or tomato Use what you have available.
Optional Protein
- cooked bacon, sausage, ham, or smoked salmon Keep it simple and paleo-friendly.
Seasoning
- sea salt, black pepper, paprika, and fresh herbs (chives, parsley, dill) To taste.
Creamy Add-in
- 1 tablespoon full-fat coconut milk Optional for a tender finish.
Instructions
Preparation
- Preheat the oven to 375°F.
- Whisk the eggs with a pinch of salt, pepper, and coconut milk (if using) in a bowl. Set aside.
- In a skillet, cook the diced potatoes in ghee or oil over medium heat, stirring often until tender and browned. Season with salt and pepper.
- Stir in the chopped onion and minced garlic, cooking until soft and fragrant.
- If using, add other vegetables and any chosen protein. Sauté until just tender.
Cooking
- Pour in the whisked eggs, reduce the heat, and tilt the pan to evenly distribute the eggs. Pull the edges toward the center until the center is filled with the raw egg.
- Transfer the skillet to the oven and bake for 8 to 12 minutes, or until the center is just set and the top is slightly puffed.
Serving
- Allow the frittata to rest for 5 minutes. Garnish with fresh herbs before slicing and serving.
Notes
Customize the frittata with various vegetables and proteins. Store leftovers in the fridge for up to 3 days.