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Paleo Potato Frittata

  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x


Easy paleo breakfast frittata!


  • 2 medium potatoes, peeled and cubed
  • 2 tbsp avocado oil
  • 1 bell pepper, diced
  • 1 cup frozen spinach
  • 8 eggs
  • 1/3 cup milk of choice
  • 1 tsp italian seasoning
  • 1/tsp sea salt
  • 1/4 tsp black pepper
  • 1/8 tsp garlic powder
  • pinch of red pepper flakes


  1. Preheat 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 add potatoes and cook for 12 minutes, stirring occasionally.
  3. Add bell peppers and spinach to pan with potatoes, and cook for 3-4 minutes stirring occasionally.
  4. Spread veggies out in the parchment lined pie dish, making as flat as possible.
  5. In a large bowl, whisk the eggs with all of the seasonings. Pour eggs over veggies and bake for 20-25 minutes, or until eggs are set.