Paleo Frittata with Spinach (Whole30 & Low FODMAP)
This super easy and flavorful Paleo Frittata is total breakfast comfort food! This is the best frittata because it features both crispy bacon and ground beef (or sausage) and fresh spinach. It is a great Low FODMAP and Whole30 breakfast, easy meal prep, or quick leftovers!
Why You’ll Love This Recipe
- This Paleo frittata is hearty and savory.
- Customize to your liking. Substitute kale for the spinach. Choose your favorite veggies!
- This frittata can be made with ground beef, ground sausage, ground turkey or ground pork.
- It is Low FODMAP.
- This Whole30 Frittata is a great make ahead breakfast.
- The leftovers are delicious!
- This recipe is made without milk, without cheese, without cream, without potatoes and without dairy.
- This frittata is Whole30 compliant, Paleo, Gluten Free, Dairy Free, Low FODMAP, Keto, Low Carb, and Sugar Free.
- I used Teton Waters Ranch beef burgers for the meat since it is Whole30 approved!
- Check out these Over Hard Eggs for another delicious breakfast.
What is a Frittata?
A frittata is an egg based dish that is similar to an omelette and quiche. They are basically a quiche without a crust. The word frittata is an Italian word that translates to “fried.”
Frittatas are typically made with a lot of eggs, a choice of meat or protein, and veggies. This version features ground beef, spinach, and onion.
How To Make
Preheat oven to 350 degrees Fahrenheit. Spray an oven safe skillet with avocado oil spray and place on stovetop.
In the sprayed skillet over medium heat, add ground beef, chopped bacon and diced onion. Break up meat with spatula.
Once browned, discard excess cooking fat. Then, add in coconut aminos, garlic powder and onion powder. Then, stir to combine. Remove from heat.
Meanwhile, in a mixing bowl, add the eggs and whisk until combined. Next, add in chopped spinach and gently stir.
Pour egg mixture over ground beef mixture in skillet.
Finally, bake for 20 to 25 minutes or until eggs are set in the middle. Remove from oven and serve Paleo Frittata!
What To Serve With
This frittata is a complete meal itself, but great with hearty sides.
Serve with a side of sausage links, fresh fruit, roasted sweet potatoes, more bacon, or a side salad.
Frequently Asked Questions
Yes! Check out my Whole30 Muffins.
The difference between a quiche and a frittata is that a frittata does not usually have a crust. Quiche is traditionally made with a crust similar to a pie crust.
Store leftovers in an airtight container in the fridge for up to 3 days.
Feel free to add any chopped veggies! Bell peppers, broccoli, chopped asparagus, and sweet potatoes are all great options.
Yes, this frittata is Whole30 approved.
Yes, this frittata is both Keto and low carb.
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If you make this recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out my Whole30 Recipes page.
Get the Recipe: Paleo Frittata with Spinach (Whole30)
- ½ pound ground beef or sausage
- 6 pieces sugar free bacon
- ½ white onion, finely chopped
- 1 tbsp coconut aminos
- ½ tsp garlic powder
- ½ tsp onion powder
- 9 eggs
- 1 cup chopped spinach
- avocado oil spray
- First, preheat oven to 350 degrees Fahrenheit. Spray an oven safe skillet with avocado oil spray.
- Place sprayed skillet on stovetop over medium heat. Add ground beef, chopped bacon and diced onion.
- Cook until meat and bacon are cooked through, breaking up meat with spatula.
- Once cooked through, remove excess grease from pan.
- Add in coconut aminos, garlic powder and onion powder. Stir to combine.
- Then, remove pan from heat.
- In a mixing bowl, add eggs and whisk until combined. Then, gently stir in chopped spinach.
- Heavily spray edges of skillet with avocado oil spray to prevent sticking.
- Pour this egg and spinach mixture on top of ground beef mixture.
- Bake for 20 to 25 minutes or until eggs are completely set in the middle.
- Finally, remove from oven and serve!
- Cook beef, bacon and onion until meat is cooked through and onion is soft.
- Be sure to remove excess grease from pan.
- Before adding eggs to skillet, heavily spray edges of skillet. Eggs tend to stick to cast iron skillets.
- Bake until the middle of the frittata is completely set and no longer jiggly.
- Store leftovers in the fridge for up to 3 days.
- Reheat in 300 degree Fahrenheit oven until warmed, about 5 to 6 minutes.
- If you don’t have an oven safe skillet, prepare meat mixture. Then pour this mixture into a pie plate and top with eggs before baking.
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One Comment on “Paleo Frittata with Spinach (Whole30 & Low FODMAP)”
Love making this for meal prep!