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Paleo Potato Frittata with fresh herbs and colorful vegetables on a plate

Paleo Potato Frittata

This satisfying Paleo Potato Frittata combines creamy eggs, hearty potatoes, and vibrant veggies, perfect for breakfast, brunch, or any comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American, Paleo
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium potatoes, peeled and cubed
  • 2 tbsp avocado oil
  • 1 cup frozen spinach
  • 8 eggs
  • 1/3 cup milk of choice Can be substituted with almond or coconut milk for dairy-free.
Seasonings
  • 1 tsp Italian seasoning
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1/8 tsp garlic powder
  • a pinch red pepper flakes
Vegetables
  • 1 bell pepper diced

Method
 

Preparation
  1. Preheat your oven to 375°F and line a 9-inch pie dish with parchment paper.
  2. Heat a large pan over medium heat. Add avocado oil, then toss in the cubed potatoes. Cook for 12 minutes, stirring occasionally.
  3. Add the bell peppers and spinach to the pan, cooking for 3-4 minutes more while stirring occasionally.
  4. Spread the veggies out in the parchment-lined pie dish, making them as flat as possible.
  5. In a large bowl, whisk together the eggs and all the seasonings. Pour the egg mixture over the veggies and bake for 20-25 minutes, or until the eggs are set.

Notes

For a fluffier frittata, beat the eggs extra well before adding them. You can also add crumbled bacon or sausage for extra protein and flavor, or vegan cheese for a plant-based twist. A light salad pairs well with this dish.