I used to love a hearty breakfast casserole – you know, the ones that are filled with a loaf of white bread, milk and cheddar cheese (oh so NOT Paleo!)? Well – this Potato & Veggie Frittata is a Paleo alternative to a breakfast casserole. But more than that – it can fill in as breakfast, lunch, dinner or a snack. It’s delicious warm – but I’ve been known to get caught in a time crunch and grab a slice right out of the fridge to chow down while making my way to the car.
If you’ve never had a Frittata, it’s an egg based dish, somewhat like a quiche, but it’s cooked in a cast iron skillet in the oven. I have made this recipe multiple times – but never the same way twice! That is the pure beauty of this recipe. The eggs are the only required ingredient! You can make the rest up to suit you and your family’s taste buds. While I’m sharing it with you pretty close to the way I found it in the Paleo Magazine (except I increased the quantities based on the size of my skillet, and I used spinach instead of arugula) – I will walk you through some of the variations I tried, just to spark your creative cooking juices.
Yes – white potatoes have made their way back into the Paleo lifestyle! The real deal white potato – NOT a bag of potato chips or a plate of french fries! Potatoes have a high glycemic index, so if your goal is to lose weight and / or you don’t workout consistently, you might consider limiting your potato consumption. One variation to this Frittata might be to replace the white potato with sweet potatoes – or leave them out altogether.
Start by roasting the potatoes in olive oil until browned.
Then cover the potatoes with baby spinach. The recipe called for arugula, but I had spinach in the house – so I went with it. But again – you could probably get creative and try kale or some other mixed greens.
While the potatoes are cooking – whisk together the eggs, ham and red bell peppers. Then pour it over the spinach. I’ve made the Frittata with bacon, and Aidells Chicken and Apple sausage. But you could experiment with almost any meat and veggie combination.
Then top it with goat cheese. I’ve prepared it with mozzarella and to stay Whole30 compliant, I’ve also gone cheese-less.
The cook times listed are very specific – and include baking it at 425 degrees, then broiling it on LO, followed by broiling it on HIGH. I had to experiment with the cook times based on the size of my skillet and my particular oven. Just keep a close eye on it the first time you prepare the Frittata.
I love the versatility of this dish and the fact that it can be served any time of day, with endless meat and veggie options. Have fun with this one – and be sure to let us know what your favorite ingredients are!
- 4-5 Yukon gold potatoes - cubed into small bite size pieces
- 1 - 2 Tbls olive oil
- ½ red bell pepper, chopped into small bite size pieces
- 2 cups (or handfuls) baby spinach
- 1 cup chopped uncured ham
- 12 eggs
- Goat cheese - optional
- Salt & pepper to taste
- Preheat oven to 425 degrees.
- Place the cubed potatoes in a 12 inch cast iron skillet, drizzle with olive oil and season with salt and pepper. Gently toss to coat potatoes.
- Note - if your cast iron skillet is smaller than 12 inches in diameter, decrease the number of eggs you use.
- Cook potatoes for 20-25 minutes, or until fork tender. Then use a spatula to gently separate the potato from the skillet, and to evenly spread them out.
- While the potatoes are cooking, saute the bell pepper in a little olive oil until they just begin to soften.
- Crack and gently beat the eggs, then add in the red peppers and ham.
- Once the potatoes are ready, cover them with the baby spinach.
- Pour the egg mixture over the spinach.
- Top with thin slices of goat cheese - if you'd like.
- Return the skillet to the oven and cook for 12-14 minutes to set the eggs.
- Then turn the over to LO broil and continue to cook for 3 minutes, followed by setting the broiler to HI and finishing it off for 1-2 minutes. The top should be slightly browned and the eggs cooked through.
- Slice, serve and enjoy!
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