Our Paleo Family

Easy, Creamy, Paleo Frittata

As a part of our budget cooking plan, I’m incorporating at least one egg dinner and one canned tuna or salmon dinner into our weekly meal plan. This has helped tremendously with the budget. Besides being inexpensive, eggs and canned fish make for quick and easy meals as well.

A frittata is just a big baked omelet. You might call it a kitchen sink omelet or a clean out the fridge omelet. I’ll tell you in the recipe what I put in mine (this time), but as long as you keep the egg to milk ratio in tact, you can add whatever vegetables, meats and cheese you like or have on hand. Each frittata can be unique. No need to ever get bored with this meal!

The wilted kale salad makes a great side. My kids prefer a big dish of mixed fruit, but I sneak the kale salad in on occasion. In the pictures, you can see I served this frittata with bacon, orange wedges and banana bread muffins.

Easy, Creamy, Paleo Frittata
Print Recipe
A delicious baked omelet, ready in about an hour.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
45-60 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
45-60 minutes
Easy, Creamy, Paleo Frittata
Print Recipe
A delicious baked omelet, ready in about an hour.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
45-60 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
45-60 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat an oven proof 10" skillet over medium heat. Add bacon fat to melt and swirl to coat.
  3. Add onion to skillet and cook for 5 minutes. Add a pinch of salt.
  4. Add kale and cook five minutes more. Stir frequently.
  5. Add zucchini and mushroom and continue to cook, approximately 10 more minutes. Add a little more salt.
  6. When your vegetables are cooked, taste for seasoning and adjust if necessary.
  7. While vegetables are cooking, crack eggs into a mixing bowl, add coconut milk and whisk well. For my family's taste, we use 1/8 tsp. salt for every two eggs. If you did the math, that comes to 3/4 tsp. for a dozen eggs. If you're using cheese, add one cup of it to the eggs and mix well.
  8. Once veggies are cooked, make sure they are spread evenly in the skillet. Now pour your eggs over top. If using cheese, sprinkle the remaining 1/2 cup to the top.
  9. Bake for 20-30 minutes.
  10. Your cooking time will vary depending on the number of vegetables and meats you add to your frittata. You want to take it out of the oven as soon as the center is just the tiniest bit jiggly in the very center.
Recipe Notes

This comes together even more quickly if you are using all leftover (meaning already cooked) vegetables and/or meats. So my time frame here for getting this on the table is pretty much a worst case scenario. If you don't have to cook all those "fillings," this can be ready in about 30 minutes total.

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