Amanda's paleo frittata – a delicious recipe with eggs, onion, garlic, mushrooms, tuscan kale, ham. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Chop all vegetables into bite size pieces.
2
Add oil to pan and sautee onions first, then garlic, mushrooms next, and finally the kale.
3
Add veggies to a light greased pan.
4
Whisk eggs together and pour on top.
5
Lightly mix eggs and veggies together.
6
Dice the ham and place on top, then sprinkle chopped parsley over everything.
7
Put into an oven at 375 until the eggs are set in the middle of the pan, and it's done!
8
For a paleo diet you aren't supposed to use salt but after cooking I added a little salt and pepper to taste.
9
You don't have to use everything organic it was just my choice.
10
You can swap out any of those veggies/meat for your personal favorites.
584
kcal
Calories
31
g
Fat
31
g
Carbs
51
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 9 organic eggs, 1/2 organic Spanish onion, 2 organic cloves of garlic, 4 organic button mushrooms, and more.
Yes, Amanda's paleo frittata falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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