Breakfast, lunch, and dinner. Or breakfast, breakfast, and breakfast. What can I say? I am definitely one of those people who could eat breakfast for every meal, any time of day. This frittata is a dairy-free and gluten-free option, either to make your morning meal fast and easy for when you are on the go, or to feed a group of people for weekend brunch.
When I have a busy week coming up, I like to make a large batch of food at the beginning of the week so that I don’t have to worry about cooking when things get hectic later. For a meal on the go, especially a quick breakfast, frittatas are a great and healthy solution. Protein in the morning is excellent to give us energy for the day, and keeps you fuller longer than, say, a bagel or cereal.
Frittatas are also a terrific way to use up anything food in your fridge, and they are easy to create. I normally peruse my fridge to see what I have on hand, and that is what ends up in the frittata. I had a lot of extra kale (from making these kale chips) so I wanted to pair it with some other veggies for a frittata.
I also added bacon and onion to this frittata along with the red peppers, but it would work fine without those additions. Feel free to add more or less of the ingredients. You can really choose whatever you want to put into it depending on your tastes!
Other veggies that work well in frittatas include broccoli, asparagus, spinach, zucchini, or tomatoes, to name a few. You can also throw on some herbs such as oregano or basil. Frittatas are very versatile and they make great leftovers.
Make sure to whisk the eggs well, and to add a bit of milk. You can use either coconut or almond milk.
Frittatas, unlike quiches, have no crust. So in order to let the bottom and sides set, you cook this on the stove for a couple of minutes once all of the ingredients are combined. Then you finish baking it in the oven. I recommend broiling the frittata for the last 2 minutes so that the top really puffs up. Serve hot or keep it in the fridge for a delicious and healthy meal that is ready to go!
- 1 tbsp coconut oil
- 1/2 cup chopped red pepper
- 1/3 cup chopped onion
- 3 slices crispy bacon, chopped
- 2 cups chopped kale, de-stemmed and rinsed
- 8 large eggs
- 1/2 cup almond or coconut milk
- Salt and pepper to taste
- Preheat oven to 350 degrees. In a medium bowl, whisk the eggs and milk together. Add salt and pepper. Set aside.
- In a non-stick skillet, heat about a tablespoon of coconut oil over medium heat. Add onion and red pepper and sauté for 3 minutes, until onion is translucent. Add kale and cook until it wilts, about 5 minutes.
- Add eggs to the pan mixture, along with the bacon. Cook for about 4 minutes until the bottom and edges of the frittata start to set.
- Put frittata in the oven and cook for 10-15 minutes until the frittata is cooked all the way through. Slice and serve.
- Servings: 4
- Difficulty: Easy
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