If you’ve never made a frittata before, this really easy paleo recipe is a great excuse to finally give this one-skillet breakfast a try.
A lot of people think frittatas are complicated and take a long time to prepare. Well no – and especially not this super-easy one.
It’s so simple and practically fool-proof you’d have to try really hard to mess this beautiful Italian breakfast up.
You’ll only need one pan…just make sure it’s oven proof. I used my trusty cast iron skillet, but any non-stick metal one that doesn’t have a plastic handle should work fine.
And then it’s simply a matter of sautéing a few veggies along with the sliced chorizo on your stovetop, then pouring your whisked eggs over everything, then sticking it all in your oven and leaving it alone for around 20-25 minutes.
Now is that ridiculously easy or what?
And when it comes out of the oven – be careful that skillet handle is hot! – you’re going to have 6 to 8 slices of breakfast heaven to serve.
Can’t eat it all? No problem. Just wrap up each frittata slice and store them in your freezer. They’re great reheated when you need a hearty breakfast on the go.
Hope you enjoy this easy paleo frittata recipes, and as always, let me know what you think!