Paleo Bacon Zucchini & Red Pepper Frittata

Our goal from the beginning here on Paleo Newbie has been to encourage everyone to eat real food, and reward those who do with some great-tasting paleo and gluten-free recipes…

We try to make your cooking as quick and easy as possible, and come up with healthier paleo and gluten-free versions of dishes you might have enjoyed in the past – but still give you all those great flavors you remember.

I know frittatas have been done by just about everyone, but I wanted to share my favorite version with you.

I really like this one because there are many people who just can’t tolerate dairy.

And let’s face it, lots of people will say, ‘What’s a frittata without the cheese?’ Well for this dairy-free recipe, I added paleo-approved full-fat coconut milk to give the eggs that creamy texture I know you’re going to be looking for in the very first bite.

I also added zucchini and red bell pepper for a sweet, peppery zip.


The result I think is amazing! This recipe is so easy, looks beautiful, and practically guarantees you huge kudos from everyone around the breakfast table. And we all love that, right? :)

If you’re cooking for just 2 or 3 people, this recipe is perfect because the leftover slices can be reheated and served for another wonderful breakfast, brunch or even lunch the next day.

Hope you try this little gem. I’m sure it will become a new breakfast favorite!

Paleo Bacon Zucchini & Red Pepper Frittata

Paleo Bacon Zucchini & Red Pepper Frittata


  • 8 ozs of bacon, cooked and chopped
  • 1 red bell pepper, diced small
  • 1 medium zucchini, grated (peel on if desired)
  • 1/2 medium onion, diced small
  • 6 eggs, whisked
  • 1/3 cup full-fat coconut milk
  • 1 tbs of Italian Seasoning, dried
  • Salt & pepper to taste
  • Servings
  • Serves 6


  1. Cook bacon and set aside
  2. Preheat oven to 375-degrees F
  3. Dice onion and bell pepper
  4. Grate zucchini and blot with paper towel to remove excess moisture
  5. In a medium bowl, whisk eggs, coconut milk, and seasonings together
  6. In a 10-inch, oven-safe skillet on medium heat, sauté onions in 2 tbs fat (we used bacon fat) for about 4 minutes, and add the red peppers and sauté for one more minute
  7. Add cooked bacon to skillet
  8. Add shredded zucchini to mixing bowl with the eggs, stir, and pour into skillet
  9. Continue to cook on stovetop 1-2 minutes or until mixture begins to set around the edges
  10. Transfer skillet to pre-heated 375-degree oven
  11. Bake about 15 minutes, or until eggs are cooked through
  12. For a slightly browned top, move skillet up to top rack and broil for 2-3 additional minutes
  13. Transfer frittata to serving plate, slice and serve


  1. Anonymous

    My hubby I and embarked on the Whole30 program this week and had this for dinner on Wed night – just deliciious!! I don’t have an oven skillet so I just put it into a oven dish!!

    • I’m so glad you enjoyed the recipe! Good point on just using a oven dish. Tastes just as yummy! Good lunch with your Whole 30. For my hubby and I, it ended up being a whole 90. :) it took me that long to stop craving sugar and carbs. But it’s worth it. Stay strong and I hope you find more of our recipes to enjoy. Thank you!

  2. Julie

    just made this…it’s DELICIOUS! It almost seems as if there is cheese in it…not sure if that’s the creaminess or the shredded zucchini. It softens up and looks like cheese…

    • Julie, thank you! I started adding a little coconut milk to my egg recipes that would normally have cheese, and I don’t even miss it! Plus, you’re right the zucchini is great too! I’m so glad you tried it and like it. Yay! :)


  1. […] Another one of our delicious weekend breakfast treats. Or for a light dinner. One word. Yum. […]

  2. […] Paleo Bacon Zucchini & Red Pepper Frittata from Paleo Newbie […]

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