Paleo Spanish Frittata

  • Servings : 2
  • Prep Time : 0m
  • Cook Time : 2m
  • Ready In : 0m
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Fry up zucchini, spinach and onion in 2 T bacon fat till almost done. Fry up sweet potato in a cast iron skillet with bacon fat and ghee till soft but not too crispy. In a mixing bowl, beat up the eggs and the water and the seasonings. While beating the eggs, mix in the vegetables and potatoes. Mix well. In a small non-stick (sorry, not paleo but the only way this works) melt some ghee. Pour in the egg mixture and cook on medium low covered with a lid. Let cook till you see that it is almost cooked but still slightly wet on top. Loosen the sides and the bottom. I am not so great with flipping but I slide the frittata onto a plate then put the pan over it and flip it into the pan so that the wet side is now on the bottom. Let cook till bottom is slightly golden. You can eat this warm. I cut it into wedges and take it for breakfast at work and eat it cold.


  • 3/4 c chopped zucchini
  • 1 c shredded fresh baby spinach
  • 3/4 c diced peeled sweet potato
  • 1/4 diced onion
  • 3 eggs
  • 3 T water
  • Bacon fat and ghee for frying
  • Salt and pepper, to taste


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