Name: Paleo Potato Frittata
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 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

Description

Easy paleo breakfast frittata!

Ingredients

Scale

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

Instructions

Preheat oven to 375°F and line a 9 inch pie dish with parchment paper.
Heat a large pan over medium heat. Add avocado oil, then add potatoes and cook for 12 minutes, stirring occasionally.
Add bell peppers and spinach to pan with potatoes, and cook for 3-4 minutes stirring occasionally.
Spread veggies out in the parchment lined pie dish, making as flat as possible.
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.