What could possibly be better than a weekend morning with no plans on the horizon, except chowing down on a freshly baked, deliciously soul-satisfying paleo frittata?
At least in our house, weekdays start with a quick paleo breakfast on-the-go, or easy keto chia pudding — so, come Saturday, I’m ready for something warm, fresh and hearty!
If you’re feeling the same, let me introduce to a super tasty, low carb breakfasts option! Paleo frittata is what I make when I’m craving something sophisticated, but don’t want to bother with a more complicated recipe, such as a paleo quiche. The best part of about this paleo frittata is that it’s chock FULL of protein and veggies, keeping you full until your next meal.
Plus, it’s easy to whip up for paleo meal prep, giving you options throughout the week, for a flavor packed start to your day.
Who’s ready to whip up some frittata?! Let’s dive in…
How To Make a Paleo Frittata
The word “frittata” may make this recipe sound super fancy and intimidating, but fear not friends, you’ll be a master frittata maker in no time. In fact, you’ll have eight delicious slices of paleo frittata in under 30 minutes! How about that for quick and simple?
Start by preheating the oven to 375 F.
In a large skillet or oven-safe pan, cook the Italian sausage over medium heat. Quick pro tip: if paleo is your goal, be sure to check the label of your bacon before you buy it — Some bacon products have added sugar or corn syrup. Find a bacon brand that doesn’t have added preservatives and nitrates.
Once that bacon is cooked (can you smell the deliciousness?!) remove it from the skillet and place it on a paper towel-lined plate.
Remove all but about 2 tablespoons of bacon grease from the skillet (I like to stash the extra bacon grease in the fridge for low carb recipes to come!). Add the mushrooms and onions and cook until the onions are translucent, around 10 minutes.
Stir in the kale and cook until it wilts and has released much of its water.
Chop the bacon up into smaller, bite-size pieces.
Grab a large bowl and whisk the eggs, thyme, salt, and pepper. Once whisked, stir in the cooked veggies and bacon.
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Coat your oven safe pan in oil, then pour the paleo frittata on in. If you don’t have an oven safe pan, you can use a pie pan. For an extra pretty paleo frittata, decorate the top with additional kale leaves.
Pop your pan into the oven and bake for 35-40 minutes, or until the center is firm and the edges begin to brown. Once cooked, allow your paleo frittata to cool before you start slicing, and enjoy!
Low Carb Frittata Variations
There are many different directions you can take your low carb frittata and keep it as delicious and rewarding as ever. With the tasty array of paleo food list items, the possibilities are endless…
If you aren’t paleo are looking for low carb breakfast ideas, try adding some cheese inside. Goat cheese would add a delicious richness and creaminess to the frittata, while keeping it low carb.
Or, to keep it a paleo frittata, try adding nutritional yeast instead of cheese. Nutritional yeast is a popular vegan and paleo shopping list item, as it adds a nutty, cheesy, creamy taste and texture, and it’s dairy free!
You can also swap out some of the keto vegetables in the recipe for ones that fit your flavor profile best. For example, you can ditch the mushrooms altogether and add other veggies like spinach or even fresh peppers. Just be sure to saute before adding them in.
Or, try topping your finished paleo frittata with some avocados. Be sure to grab Haas avocados versus the Florida avocados, as they’re much creamier, higher in healthy fats, and significantly tastier (if you ask me!).
If you aren’t a bacon fan, feel free to leave it out of your paleo frittata, or use a different protein. Italian sausage or pancetta are jam packed with flavor and are both delicious alternatives.
Storing, Freezing + Reheating Keto Frittata
Being able to store, freeze, and reheat this keto frittata is what it’s all about friends!
Since you’ll get 8 slices out of this paleo frittata recipe, you have the option to store the slices in individual resealable bags and in the freezer, for scrumptious paleo lunch ideas or quick paleo dinner recipes! Simply reheat your slice in the oven at 350 F until defrosted in order to get maximum flavor and texture.
Paleo Frittata Recipe
This paleo frittata is one of those versatile paleo recipes, that’s delectably delicious for weekend brunches or simple breakfast-for-dinner weeknight paleo meals. Hope this paleo meal plan recipe starts your day on the right track!
Give this recipe a try, and share your thoughts in the comments below!
- 12 Pieces Bacon thick cut + paleo approved
- 3 Cups Sliced Crimini Mushrooms
- 1 Shallot sliced
- 3 Cups Lacinato Kale packed and chopped (plus a few extra leaves to decorate)
- 1 Teaspoon Chopped Fresh Thyme
- 1 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 10 Large Brown Eggs
- 1 Tablespoon Oil
- Preheat oven to 375 F.
- In a large skillet (or oven safe pan)*, cook bacon over medium heat.
- Once cooked, remove to a paper towel lined plate and set aside.
- Add mushrooms and onion to the skillet, and cook in the bacon grease until onion is translucent (about 10 minutes).
- Stir in the kale and continue to cook until kale is wilted.
- Chop the bacon into bite sized pieces.
- In a large bowl, whisk the eggs with the thyme, salt and pepper.
- Stir in cooked veggie and bacon.
- Coat your pan in oil.
- Pour frittata into pan. Option to decorate the top of the frittata with additional kale leaves.
- Bake in the oven for 35-40 minutes, or until the center is firm and the edges begin to brown.
- Allow frittata to cool before slicing and enjoy!
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