Paleo Indian Vegetable Frittata

A hearty and satisfying breakfast or brunch option that is in line with Paleo principles

15m

Prep Time

30m

Cook Time

Servings

Ingredients

8 large eggs

1 tbsp ghee

1 small onion, diced

1 small bell pepper, diced

1 small zucchini, diced

1 small yellow squash, diced

1/2 cup cherry tomatoes, halved

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp chili powder

1/2 tsp salt

2 tbsp fresh cilantro, chopped

Instructions

Step 1

Preheat your oven to 350°F.

Step 2

In a large bowl, whisk the eggs, cumin, coriander, chili powder, and salt together until well combined.

Step 3

Heat the ghee in a large, oven-safe skillet over medium heat. Add the onion, bell pepper, zucchini, and yellow squash and sauté for 5-7 minutes, or until tender.

Step 4

Pour the egg mixture over the vegetables in the skillet. Scatter the cherry tomatoes over the top.

Step 5

Transfer the skillet to the oven and bake for 20-25 minutes, or until the frittata is set and lightly browned on top.

Step 6

Remove the skillet from the oven and let the frittata cool for a few minutes before slicing and serving. Garnish with fresh cilantro.