We all know what they say, breakfast is the most important meal of the day. But, finding time to make a healthy paleo breakfast isn't always easy. This post has an easy, creative recipe for batch paleo frittata that you can make ahead of time and enjoy throughout the week. My recommendation is to make this recipe on Sunday and then grab it from your refrigerator in the morning on your way to work.
Batch Paleo Breakfast Frittata
Eggs are a staple for any paleo breakfast. But eating them the same way every day can get boring. With my batch paleo breakfast frittata recipe, you can start with the basic recipe and then follow any of the suggested additions listed below to give an enhanced flavor.
Basic Recipe:
- 6 organic eggs
- 1/2 onion, chopped
- 1/2 lemon, juiced
- 5 strips paleo bacon
For each variation, start by beating the eggs in a bowl. Cook the bacon over medium high heat until desired level of crispyness is achieved. Remove bacon from the skillet (leaving cooking fat behind) and add the onion, cook until translucent. At this stage, follow and number of the variations listed below.
*If you do not eat bacon, I recommend using 3 Tbsp of ghee in the pan.
Variations:
- Spinach and tomato: Dice one medium size tomato and add to the pan when the onions are translucent. Let the tomato cook for about 3 minutes, and then add a 9 oz bag of spinach. It will seem like a lot at first, but cooks down quickly and there is a lot of nutrition in those leafy greens
- Kale and mushroom: Dice mushrooms and add to the skillet when the onions are translucent. Let the mushrooms cook for about 3 minutes and then add two big handfulls of kale. When cooking with kale, remove the stems and use just the leafy parts.
- Mediterranean style: Dice half of one red pepper, a handful of kalamata olives, and a handful of banana peppers. Add these three ingredients when the onions are translucent. Then add one 9 oz bag of spinach.
- Avocado Ranch: Add one diced tomato to the skilled when the onions are translucent. Let the tomato cook for about 3 minutes and then add 1 diced avocado to the pan. Remove from heat. In this variation, add 2-3 Tbsp of ranch dressing to the eggs when you are beating them.
Following any of these variations, after your vegetables have had a chance to cook, pour the beaten eggs over the skillet. Bake in the oven at 400 degrees for 15 minutes.
Now that you have prepared a batch paleo breakfast frittata, once it has cooled, cut it into six slices and prepare your tupperware for each day.
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