Paleo Southwest Frittata

$- 8 large eggs - 1/2 cup almond milk - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small onion, finely chopped - 1 cup fresh spinach, roughly chopped - 1 cup cherry tomatoes, halved - 1 jalapeño, seeded and minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper, to taste - 2 tablespoons extra virgin olive oil - Fresh cilantro, chopped for garnish Choosing the right ingredients makes your frittata shine. I love using fresh veggies. They add color and crunch. Look for ripe tomatoes and bright peppers. Their flavors stand out in every bite. Special Considerations Using fresh ingredients is key for this recipe. Fresh veggies have more flavor and nutrients. You can use frozen spinach if fresh isn't available. If you have nut allergies, swap almond milk for coconut milk or regular milk. These options still keep your frittata creamy. Remember, the goal is to enjoy a tasty meal that fits your needs. For more details, check the Full Recipe. You’ll see how simple it is to create a delicious frittata! 1. First, preheat your oven to 375°F (190°C). This step ensures the frittata cooks evenly. 2. Next, grab a large mixing bowl. Whisk together 8 large eggs, 1/2 cup almond milk, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, salt, and pepper. Mix until the mixture is smooth and a bit frothy. 3. Heat 2 tablespoons of extra virgin olive oil in a large, oven-safe skillet over medium heat. When hot, add 1 small, finely chopped onion. Sauté for about 4 minutes, until it turns translucent and fragrant. 4. Now, add 1 diced red bell pepper, 1 diced green bell pepper, and 1 minced jalapeño to the skillet. Keep sautéing for 3-4 minutes, stirring frequently. The peppers should soften during this time. 5. Gently fold in 1 cup of roughly chopped spinach and 1 cup of halved cherry tomatoes into the skillet. Cook for another 2 minutes, stirring until the spinach wilts and the tomatoes warm through. 6. Pour the egg mixture evenly over the sautéed vegetables in the skillet. Use a spatula to mix gently, making sure the vegetables blend well with the eggs. 7. Let the frittata cook on the stovetop for about 2-3 minutes. You will see the edges start to set. 8. Carefully transfer the skillet to your preheated oven. Bake for 15-20 minutes, or until the center is firm and the top turns golden. 9. After baking, remove the skillet from the oven. Allow the frittata to cool for a few minutes. Then, gently lift it out onto a cutting board. 10. Garnish with freshly chopped cilantro for a burst of flavor. Slice the frittata into wedges, and it’s ready to serve. Enjoy your wholesome Paleo Southwest Frittata! To make sure your frittata doesn’t stick to the skillet, use a good non-stick skillet. Heat the skillet and add olive oil before adding the veggies. This helps create a barrier. Use a spatula to gently lift the edges while cooking. Cooking times can change based on skillet size. A larger skillet will cook faster than a small one. Keep an eye on your frittata as it cooks. The edges should set while the center remains a bit soft. This usually takes about 2-3 minutes on the stovetop, followed by 15-20 minutes in the oven. The best way to serve the frittata is warm and cut into wedges. A colorful platter makes it look nice. You can also top it with fresh cilantro for color. Accompaniments like salsa or sliced avocado add great flavor. The cool creaminess of avocado pairs well with the spicy frittata. You can even serve it with a side salad for extra crunch. The main ingredients in this frittata bring a lot of health benefits. Eggs are packed with protein, while bell peppers offer vitamins A and C. Spinach adds iron and fiber. This meal fits well into the Paleo diet. It uses whole foods and avoids grains or processed items. Eating this way can help with energy levels and overall health. The colorful veggies make it a nutritious choice, too! {{image_4}} You can change up the vegetables in your frittata. Try adding zucchini or mushrooms for a new twist. Both options give a nice texture and flavor. You can also add proteins like crispy bacon or grilled chicken. These swaps will make your frittata even more filling and delicious. To spice things up, adjust the seasonings. Add more cumin or a pinch of cayenne for extra heat. If you miss cheese, you can sprinkle some on top for a non-Paleo option. Just remember, cheese can change the dish's texture, so use it sparingly. This frittata is naturally gluten-free and dairy-free. If you want a vegetarian version, simply skip the meats. You can also add more veggies like sweet potatoes or broccoli for extra nutrition. These changes keep the meal healthy while still being tasty. After you enjoy your Paleo Southwest Frittata, store leftovers in the fridge. Use an airtight container to keep it fresh. I recommend glass containers because they don’t hold smells. If you have a lot left, slice the frittata into wedges before storing. This makes it easy to grab a piece later. To reheat, the oven is best. Preheat your oven to 350°F (175°C) and place the frittata on a baking sheet. Heat for about 10 minutes or until warm. If you’re short on time, use a microwave. Place a slice on a plate and cover it with a damp paper towel. Heat for 1-2 minutes, checking often to avoid overcooking. This keeps the texture nice and soft. The frittata lasts about 3-4 days in the fridge. Always check for signs that it’s no longer good. If it smells off or has a strange texture, throw it out. Keeping an eye on your food helps prevent waste and keeps your meals safe. What is a frittata and how does it differ from an omelette? A frittata is an Italian dish made with eggs and other ingredients. It cooks slowly and is often baked in the oven. An omelette cooks quickly and is usually folded. Frittatas are thicker and can hold more fillings than omelettes. Can I make the frittata ahead of time? Yes, you can make the frittata ahead. Cook it, cool it, and store it in the fridge. Just reheat when ready to serve. This makes meal prep easy and saves time. What else can I add to a frittata? You can add many things! Try mushrooms, zucchini, or different herbs. Cooked meats like bacon or sausage also work well. Get creative with flavors that you love! Can I freeze the Paleo Southwest Frittata? Yes, you can freeze the frittata. After it cools, cut it into portions. Wrap each piece tightly in plastic wrap and place it in a freezer bag. It keeps well for up to three months. How can I adjust the recipe for more servings? To adjust the recipe, multiply the ingredients by the number of servings you need. Make sure your skillet is large enough to fit the extra mixture. You may need to bake it longer if it’s thicker. What are some good sides to serve with a frittata? You can serve fresh salad, avocado slices, or salsa on the side. These add flavor and balance to the meal. You can also pair it with sweet potatoes or fruit for a nice touch. Do I need a specific type of skillet for making a frittata? An oven-safe skillet is best for a frittata. Cast iron or non-stick pans work great. This helps ensure even cooking and makes it easy to transfer to the oven. How can I tell when my frittata is done cooking? Check the center of the frittata. It should feel firm and not jiggly. The top will also be golden brown. Use a toothpick to test if it comes out clean; then it’s ready! This blog post gives you a clear guide to making a delicious frittata. We covered a list of fresh ingredients and tips for preparing and cooking. You learned about storage, variations, and common questions. Remember, using fresh ingredients makes your meal tastier. Feel free to experiment with your favorite veggies and flavors. Enjoy making this dish and share it with family and friends. Your kitchen will be filled with joy as you serve this tasty frittata!$

Kickstart your day with this delicious Paleo Southwest Frittata! Packed with wholesome ingredients like eggs, fresh veggies, and just a hint of spice, it's the perfect healthy breakfast. Learn how to create this flavorful frittata in just 40 minutes, ideal for meal prep or weekend brunch. Click through to discover the full recipe and take your mornings to the next level with this nutritious dish!

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Ingredients

8 large eggs

1/2 cup almond milk

1 red bell pepper, diced into small pieces

1 green bell pepper, diced into small pieces

1 small onion, finely chopped

1 cup fresh spinach, roughly chopped

1 cup cherry tomatoes, halved

1 jalapeño, seeded and minced for a mild kick

1 teaspoon ground cumin for depth

1 teaspoon smoked paprika for a hint of smokiness

Salt and pepper, to taste

2 tablespoons extra virgin olive oil

A handful of fresh cilantro, chopped, for garnish

Instructions

Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for your frittata.

In a large mixing bowl, vigorously whisk together the eggs, almond milk, cumin, paprika, salt, and pepper until the mixture is smooth and slightly frothy.

Heat the olive oil in a large, oven-safe skillet over medium heat. Once hot, add the chopped onions. Sauté for about 4 minutes, stirring occasionally, until they become translucent and fragrant.

Add the diced red and green bell peppers along with the minced jalapeño to the skillet. Continue to sauté for an additional 3-4 minutes, stirring frequently, until the peppers are softened.

Gently fold in the chopped spinach and halve cherry tomatoes into the skillet. Cook for another 2 minutes, stirring until the spinach has wilted and the tomatoes are warmed through.

Pour the well-mixed egg mixture evenly over the sautéed vegetables in the skillet. Use a spatula to stir gently, ensuring the vegetables are fully incorporated into the eggs.

Allow the frittata to cook on the stovetop for about 2-3 minutes, or until you notice the edges starting to set.

Carefully transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is firm in the center and the top is beautifully golden.

Once baked, remove the skillet from the oven and let the frittata cool for a few minutes. Use a spatula to gently lift and slide the frittata out onto a cutting board.

Garnish with freshly chopped cilantro for a burst of flavor before slicing into wedges.

- Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 6

- Presentation Tips: Serve warm, cut into wedges, and arrange on a colorful platter with extra cilantro sprinkled on top for visual appeal. Add a side of fresh salsa for an extra layer of flavor!