Paleo Vegetable Frittata
Are you looking for a quick and easy breakfast to make for a crowd? It is healthy AND paleo AND Whole30 friendly. The paleo vegetable frittata sounds and looks fancy, but it’s so easy to make!
Servings Prep Time
3 to 4people 10minutes
Cook Time
27minutes
Servings Prep Time
3 to 4people 10minutes
Cook Time
27minutes
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Pour EVOO into oven-safe cast iron skillet and make sure to appropriately coat the sides.
  3. On the stovetop, heat the pan for 2 minutes on medium high.
  4. Meanwhile, whisk together the eggs and almond milk. Add in vegetables and combine.
  5. Pour the mixture into skillet.
  6. Heat for approximately 5 minutes until the sides of the frittata begin to cook.
  7. Transfer the entire pan and its contents to your preheated oven and cook for 15-20 minutes until the liquid center has set. Be careful removing the skillet from the oven because the entire pan will be very hot.
  8. If you’d like a nice lightly browned crust, you can also put the pain under the broiler for a couple minutes towards the end of cooking.
Recipe Notes

This recipe requires you to use a pan that can safely go into a hot oven. Not all pans are able to do that. If you have never put your frying pan into the oven before and aren’t sure that it’s oven-safe, please double check before doing so.