Friday, May 16, 2014

Paleo Frittata (with bacon, red pepper, spinach, and black olives)

My go-to breakfasts are smoothies or fried eggs with sauteed spinach. But this week, I wanted to mix it up! This frittata recipe reminds me so much of what my Mom makes EVERY Christmas morning. This is just a simplified, paleo version. :) And it's perfect for on-the-go mornings. Just heat and eat.

"Thanksgiving Frittata" (With bacon, red pepper, spinach, and black olives)
Recipe copied from: The Paleo Mom

  • ½ medium yellow onion (or 1 small onion), finely diced
  • 1 ½ cups red bell pepper, diced (about 1 large pepper)
  • 4 cups chopped fresh spinach
  • 6oz bacon (about 6-7 thick slices)
  • 1 cup sliced black olives(equivalent to a 3.8oz-can)
  • 8 eggs, beaten (I used 12-- depends on the diameter of your pan)

  1. Heat an oven proof skillet (like a 12” cast iron frying pan) over medium high heat and turn on broiler (on high) to preheat oven.
  2. Cut bacon into small pieces (I like to use scissors for this job).  Add bacon and onion to pan and cook, stirring occasionally, until the bacon is crisp and onion is fully cooked and caramlized (8-10 minutes).
  3. Add pepper and olives to pan and sauté, stirring occasionally, until pepper is cooked (4-5 minutes).  Add spinach and stir to wilt, about 1 minute.
  4. Add beaten eggs.  Stir around! Let cook on stove top 1-2 minutes, stirring a couple of times.
  5. Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top (about 7-10 minutes, varies oven to oven so watch carefully). If your pan is NOT oven proof, place heat on low and cover. Cook until the eggs are no longer giggly.
  6. Serve and enjoy!

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