A frittata is one of my go-to meals for breakfast, lunch or dinner. It is incredibly versatile because you can add just about whatever vegetables, meats or cheeses you prefer or have on hand.
In this frittata, I added crispy pastured bacon, yellow onion, shredded potato (it cooks much faster than chopped potato) and broccoli. I like to top the dish off with cheese before putting it in the oven, but you can omit it if you need to avoid dairy.
Whenever I talk about using bacon in my recipes, I’m always asked where I find pastured bacon. I purchase my bacon from a local farmer, and I always make sure it’s free from any synthetic ingredients such as sodium nitrate (which can cause migraines and other intestinal distress).
If you’d like to find some pastured bacon in your area, I recommend checking out the site Eat Wild. This site is really helpful because you can search by zip code to find farms near you.
Here are some additional healthy breakfast recipes for you!
Bacon, Potato and Broccoli Frittata (Grain-Free)
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- 6 slices bacon, chopped (pastured preferred)
- 1 yellow onion, chopped
- 6 medium red potatoes, shredded (or sweet potato for GAPS)
- 12 large eggs
- 1 tablespoon heavy cream (or coconut milk)
- 1/2 teaspoon Celtic sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 bunch baby broccoli
- 1 cup shredded cheddar cheese (omit for dairy-free)
- Preheat the oven to 400ºF and adjust the rack to the middle position.
- Place the bacon in a large cast iron skillet and cook over medium until just crispy, about 6-8 minutes. Add the onion and cook until the onion begins to soften, about 5 minutes. Add the grated potatoes and cook, stirring every minute or so, until soft and just starting to turn golden brown, about 12-15 minutes.
- Beat the eggs, cream, salt and pepper in a medium bowl. Pour egg mixture over the potato mixture and gently stir to combine the eggs with the potato mixture. Place the baby broccoli on top and using a spoon, gently push it down into the egg mixture. Sprinkle the cheese overtop and then place in the oven. Bake for 15-20 minutes, or until cheese is just turning golden brown. Slice into wedges and serve.
- Serving Size: Serves 8