Paleo Holiday Breakfast Frittata Recipe

December 20, 2016

Healthy Recipes

Recipe by: Megan Olson – Megan is the author of the food blog, Skinny Fitalicious where she creates easy, low calorie recipes. Megan is also a health coach, holistic nutrition student and fitness lover. When she’s not in the kitchen, she coaches swimming and cycling. To view more of her work, visit Skinny Fitalicious .

This easy holiday breakfast frittata is packed with protein and tons of healthy veggies, making for a special breakfast!

I recommend serving it with fresh parsley for added freshness. A slice or two of avocado wouldn’t hurt either. You can also tweak the recipe to your taste buds. Bacon, sausage, and other hearty veggies would be excellent in this dish. This breakfast frittata also makes a great dinner and pairs well with a simple green salad.

Total time: 35 mins holiday-frittata
Serves: 6 slices
Cook Time: 25 mins
Prep Time: 10 mins

Ingredients

• 5 large eggs
• 5 large egg whites
• 1 T extra virgin olive oil
• 4 T unsweetened almond milk
• ¼ cup white onions, finely chopped
• ¼ cup sun-dried tomatoes, oil drained and finely chopped
• ½ cup roasted red peppers, water drained and finely chopped
• 1 cup peas
• ½ t garlic powder
• Salt and pepper, to taste
• Fresh parsley and sliced avocado for topping (optional)

Instructions

• Preheat oven to 325°F. Coat a round baking dish with coconut oil.
• Heat a medium-sized skillet to medium heat. Add extra virgin olive oil and onion. Sauté 3-4 minutes until onion is translucent.
• Stir in sun-dried tomatoes and red peppers. Cook 3-4 minutes then turn off the heat and set aside.
• In a small bowl, whisk together the eggs, egg whites and almonds milk with parsley, garlic pepper, salt and pepper.
• Add pepper, tomato, onion mixture, and peas.
• Transfer batter to the prepared baking dish. Use a spatula to spread out the batter to ensure peas, peppers and tomatoes are distributed evenly.
• Bake for 25 minutes, or until edges are golden brown and the center is set.
• Remove from the oven and cool 10 minutes before slicing into 6 portions and serving.
• Top with fresh parsley and avocado as desired and devour!

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