If you love quiche then let us introduce you to her low-carb and grain-free sister, the frittata. Made without a crust and a lot less cream, frittatas are so simple, and yet taste amazing. Eggs are the star in this dish, but are easily glammed up with any vegetable or meat filling of your choosing. Typically enjoyed for breakfast, you can enjoy a frittata morning, noon, or night! They keep so well that today’s leftovers become a quick meal for tomorrow. We’ve scoured the web in search of the ultimate breakfast frittata, minus the gluten, grains, and added dairy. Depending on your particular tastes, here are 3 recipes to choose from, all gluten- and grain-free, dairy-free, and paleo-friendly. Bon Appetit!
A southwestern-inspired dish that’s full of flavor and easy to put together for Taco Tuesday or any day of the week! Paleo, Whole30, and Keto-friendly, this frittata is a delicious breakfast option the whole family will enjoy.
1 lb lean ground beef 10 eggs 3 medium bell peppers, diced 1 4oz can diced green chilies ½ cup white onion, chopped 2 tbsp unsweetened nut milk 2 tbsp taco seasoning 1 tbsp avocado oil 1 tsp onion powder 1 tsp garlic powder salt & pepper, to taste avocado, for garnish
Preheat oven to 375°F.
Add avocado oil to a cast iron skillet warmed on medium heat. While this is heating, crack eggs into a mixing bowl and add onion powder, garlic powder, almond milk and salt and pepper. Whisk together.
Add onion and diced bell peppers, sautéeing until veggies begin to soften (about 3-4 minutes).
Add ground beef and taco seasoning to pan and cook until no longer brown, breaking into crumbles.
Remove skillet from heat and mix in canned green chilis. Spray the sides of the skillet with avocado oil spray. Add in your whisked eggs and use a fork to distribute evenly through the pan.
Place skillet in the oven and bake for 14-17 minutes until eggs are set (insert fork into middle to check if done — fork should come out clean).
Slice into 6 or 8 servings and garnish with avocado slices!
This BLT frittata is a good way to get the wonderful classic flavors of a BLT sandwich without all the bread and mayo. Juicy tomatoes and bacon are a combination that is simply delicious.
8 eggs 4 slices bacon, cooked and chopped 3-4 cups spinach (or other greens of your choice) 1 large tomato, sliced and seeded 1 tbsp almond milk ½ tsp salt ¼ tsp pepper 2 tbsp fresh basil, chopped 1 tbsp extra virgin olive oil
Preheat oven to 400°F. In a medium bowl, whisk together the eggs, milk, basil, salt and pepper. Set aside.
Heat olive oil in a 10-inch nonstick skillet over medium heat. Add greens and cook 3-4 minutes until wilted. Add in bacon and stir.
Add egg mixture to the pan and place tomatoes on top. Using a spatula, occasionally lift the edges to allow uncooked egg to run under. When the frittata has set, transfer to the oven and cook for 12-15 minutes, or until egg is cooked through. Cut into wedges and serve warm.
Not only are frittatas fun to say, but they’re fun to make too! If your weekday breakfasts or Sunday brunch need a little facelift, try mixing up with one of these Paleo-friendly frittatas. They shine on their own or pair perfectly with sweet potato hash, fresh fruit, or avocado toast!