Bacon, Potato and Broccoli Frittata (Grain-Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review


  • 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)


  1. Preheat the oven to 400ºF and adjust the rack to the middle position.
  2. 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.
  3. 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.