Paleo Frittata with Bacon & Veggies

Kyra Williams for The Upside Blog

by | Read time: 1 minute

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.

Egg, Bacon & Vegetable Paleo Frittata on Wooden Table |


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


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Whisk eggs and pour over vegetables. Cook 1 to 2 minutes over medium-high heat until the edges start to set.
  4. Put pan in oven and bake 8 to 10 minutes, until the eggs are set and not runny.
Kyra Williams

Kyra Williams hasn’t always been fit. She used to be quite the opposite, in fact. During her college years, she lived on pizza and beer and packed on an unhealthy amount of pounds, due to total inactivity. One day, something clicked, and Kyra knew it was time to lose the weight. Since that time, she’s fallen so in love with fitness that she’s made it her life’s work to help others to make the changes they need to become fit, active and healthy.

Kyra is a self-employed, NASM-certified online personal trainer and nutrition expert, Crossfit Level One Trainer, USA Weightlifting and USA Powerlifting Coach, and she’s helped women all over the world through her online training services and training programs. For more info or to connect with Kyra, visit