A wimpy bowl of Wheaties is the breakfast of champions? Yeah, I don’t think so kids. Here’s the real deal – an easy-to-make, protein-packed power paleo breakfast frittata that’s loaded with nutrition and tastes absolutely amazing…
It happens to me every now and then – usually when I’m trying to use up leftover veggies at the end of the week. For some reason, they always seem to wind up in some sort of egg dish for breakfast.
Case in point…this hearty and healthy, all-in-one paleo and gluten-free breakfast recipe I’ve got for you today that goes from stove top to oven to plate very quickly and easily. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2fhs1q’]
A little ham, onion, broccoli and sweet potato found their way into this one. I shredded the sweet potato because it was raw and knew it would cook through nicely in a simple frittata. I love the sweetness the sweet potato adds to this dish and the subtle saltiness of the ham…those two together are delish!
This is yet another of my hubby’s favorites. This frittata serves 4-6 depending on how you slice it, or if you live with a big eater like I do, it may serve less.
I paired this paleo frittata with a side of fresh fruit and the result was an incredibly delicious, well-rounded breakfast!
This one is a really great idea for an easy and satisfying brunch if you’re having friends or family over for a late morning meal. There’s no need for a paleo pep talk around the table about how healthy this frittata is. Just serve it up and they’ll gobble down every savory bite – no questions asked!
Enjoy!
Ingredients
- 1 cup ham, chopped
- 1 cup broccoli, chopped
- 1 cup sweet potato, shredded (about one small sweet potato)
- 1/3 cup yellow onion, diced
- 1 garlic clove, minced
- 6 eggs, whisked
- 1/3 cup full fat coconut milk
- 2 tsp dried parsley
- A healthy pinch of red pepper flakes
- Salt & pepper to taste
- 2 tsp coconut oil
- Serves 4 to 6
Instructions
- Preheat oven to 375F
- In a 10-inch oven-proof skillet, sauté onion in coconut oil for 3-4 minutes
- Next add garlic and cook for one more minute
- Add broccoli and cook until tender but crisp, about 5 minutes
- Next add the chopped ham to skillet
- In a separate bowl, whisk eggs and then add the coconut milk, shredded sweet potato, salt & pepper, and red pepper flakes
- Pour mixing bowl contents over the skillet mixture, give it one quick stir, and sprinkle the parsley on top
- Continue to cook on stovetop 1-2 minutes or until mixture begins to set around the edges
- Transfer skillet to the pre-heated 375F oven
- Bake about 15 minutes, or until eggs are cooked through (oven temperatures and cooking times may vary)
- Transfer the frittata to a serving plate, slice and serve