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Paleo Skillet Frittata

Print Recipe
skillet fritatta
Prep Time 10 minutes
Cook Time 26 minutes

Equipment

  • Large cast iron skillet

Ingredients

  • 10 free range eggs
  • 2 chopped onions
  • 1 diced red bell pepper
  • 1 bunch asparagus use the top 2/3rd of the bunch cutting stalks horizontally into 3 pieces
  • 1/2 lb feta cheese optional
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • a few dashes red pepper flakes
  • 1 tbsp olive oil

Instructions

  • Preheat over to 400. Saute all of the vegetables in olive oil for 3-5 minutes, until glistening and just on the edge of tender and turn off the heat. I do mine in a large cast iron skillet and bake the whole thing in the same skillet. If you don't have a cast iron pan, sauté in your usual sauté pan, then bake the whole thing in a casserole dish.
  • In a bowl crack the eggs and mix in your seasonings. Beat lightly for 30 seconds.
  • If you are making this dish in the cast iron skillet, crumble your feta over the vegetables if you are including it. Then, feta or not, simply pour the egg mix over the vegetables. If you are using a casserole pan, mix the veggies, eggs, and feta (optional) in a bowl and pour into a lightly oiled casserole dish.
  • Pop the skillet or casserole dish into the oven and bake 20-30 minutes, until browned to your liking. I like my firm and quite brown as you can see in the picture.

Notes

Serve plain or with some of your favorite hot sauce!