Get ready to knock the socks off your guests when holiday brunch rolls around this year. Upgrade your basic scrambled eggs and bacon with this colorful paleo frittata that is just as easy to whip up. Not only is it a cinch to make, but it also packs heavy doses of protein and vegetables to ensure everyone is satisfied and well nourished.
Ingredients
1/2 lb. bacon
1 medium sweet potato, diced
1 medium yellow onion, diced
1 medium red pepper, diced
1 garlic clove, minced
1 tsp. oregano
1 tsp. basil
1 tsp. thyme
1 tsp. smoked paprika
1 tsp. cumin
1 tsp. salt
1/2 tsp. black pepper
8 large eggs
Directions
- Preheat oven to 400 degrees F.
- In cast-iron skillet, cook bacon to desired doneness. Leaving bacon grease in skillet, add vegetables and cook until tender. Add spices and mix thoroughly.
- Whisk eggs and pour over vegetables. Cook 1 to 2 minutes over medium-high heat until the edges start to set.
- Put pan in oven and bake 8 to 10 minutes, until the eggs are set and not runny.