This Paleo Spinach Frittata is Breakfast. Who doesn’t love waking up late on a weekend and eating some delicious breakfast food? I admit, I’m not a weekday breakfast person, but I do love the genre. And I know what you are thinking…should we eat eggs? And to that I say, yes. Eggs are an excellent source of protein. We get cage-free antibiotic-free pasture-raised eggs from our local Farmer’s Market.
I’m doing things backwards today, so now onto our lives…Who’s ready for the Hunger Games??? Angel and I are going to watch this movie with our neighbors tonight and I’m very excited, as I heard it’s really entertaining. I guess we’ll find out!
Paleo Spinach Frittata
4 large Eggs
3 Baby Portabella Mushrooms
¼ cup Spinach
2-3 Bacon strips
¼ cup Sweet Onion
2 Garlic cloves
½ Tbsp Walnut Oil
1 Tbsp Olive Oil
1/8 tsp Nutmeg
½ tsp Coarse Sea Salt
½ tsp Black Pepper
Break the eggs in a bowl, mix and set aside.
Put the oils in a skillet over medium-high heat. While waiting for the oils to heat, chop the mushrooms, spinach, bacon, onion, and mince the garlic.
Once the oil is hot, add the onions, bacon and garlic. Cook for 2-3 minutes, then add the mushrooms, spinach and spices. Cook until the onions are translucent.
Turn down the heat to medium-low (about a 3-4 on my oven) and add the eggs. Let the eggs, occasionally moving them around so that all areas are even and cooked. You will be able to see when the eggs are set, should be between 10-15 minutes total.
The great part? Not mixing the eggs will allow the onions to caramelize on the bottom and create this great, sweet, crunch. AND you don’t have to flip anything!