Get the Recipe: Paleo Frittata with Spinach (Whole30)
This Paleo frittata is hearty, savory and super easy! This healthy breakfast is great for meal prep and leftovers. It features beef and veggies and can be totally customized!
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Calories: 218kcal, Carbohydrates: 2g, Protein: 15g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 215mg, Sodium: 244mg, Potassium: 212mg, Fiber: 1g, Sugar: 1g, Vitamin A: 625IU, Vitamin C: 2mg, Calcium: 40mg, Iron: 2mg