This easy paleo frittata is the perfect way to use up leftovers! If you’re looking for a simple Whole30-friendly weeknight dinner, cook up a frittata!
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Frittatas are the best leftover makeovers!
Leftover makeovers are my jam! You can essentially turn any leftover meat into a Whole30-friendly and gluten free frittata and supper is done!
All you do is dice up the meat, chop up some veggies (frozen veggies are perfect), sauté them in an oven-safe skillet, add some eggs and dairy/coconut milk, and pop it all in the oven until it sets. You can add herbs, sautéed onion, minced garlic, whatever! You can decide how fancy you wanna be.
Ingredients
- Avocado oil, ghee, or fat of choice
- Emergency protein (a.k.a. whatever cooked meat you have on hand)
- Frozen broccoli (or any leftover cooked veggies or frozen veggies)
- Eggs: I use 4 large eggs to make a 2-serving frittata
- Full-fat coconut milk or plain coconut yogurt: This adds a little creaminess and makes the texture fluffier! Almond milk or unflavored Nutpods are also good non-dairy alternatives.
- Nom Nom Paleo Spice Blend or Diamond Crystal kosher salt: One of my salt blends works great in amping up the flavors in this easy-peasy frittata.
- Freshly-ground black pepper
How to make an easy paleo frittata
First, preheat the toaster oven to 350°F and heat the ghee or fat of choice in an 8-inch cast iron skillet over medium heat. Then, add whatever protein you have on hand (here, I used some leftover spicy lamb merguez sausage and onions) to the skillet and stir-fry until heated through.
Meanwhile, place the frozen broccoli in a medium microwave-safe bowl and nuke it until it’s thawed. (Don’t want to use a microwave? Just toss it in some boiling water for a minute and drain.) Use a pair of kitchen shears or a knife to cut the broccoli into bite-sized pieces.
Add the broccoli to the ingredients in the pan and mix to cook thoroughly.
Crack the eggs into a medium bowl, and add the coconut milk, your favorite Nom Nom Paleo spice blend or Diamond Crystal kosher salt, and a few grinds of pepper.
Pour the egg mixture into the skillet and cook for 3 to 5 minutes or until the bottom of the frittata is set.
Place the skillet in the oven. Cook for 10 to 15 minutes at 350°F, and then crank the heat up to broil for another 2 minutes or until the frittata puffs up and is cooked all the way through.
Carefully transfer the frittata to a plate, slice, and serve.
How to save leftover frittata
The frittata is delicious cold so it’s perfect for packed lunches. Store any leftovers in a sealed airtight container in the fridge for up to 4 days.
More healthy egg recipes
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).
PRINTER-FRIENDLY RECIPE CARD
Easy Paleo Frittata
Ingredients
- 1 tablespoon ghee avocado oil, or fat of choice
- 1 cup emergency protein whatever cooked meat you have on hand
- 1 cup frozen broccoli or any leftover or frozen veggies
- 4 large pastured eggs
- 2 tablespoons full-fat coconut milk or plain coconut yogurt
- 1 teaspoon your favorite Nom Nom Paleo Spice blend or Diamond Crystal kosher salt
- Freshly-ground black pepper
Instructions
- Preheat the toaster oven to 350°F and heat the ghee or fat of choice in an 8-inch cast iron skillet over medium heat.
- Add 1 cup of whatever leftover protein you have on hand to the skillet and stir-fry until heated through.
- Meanwhile, place the frozen broccoli in a medium microwave-safe bowl, cover it with a wet paper towel and nuke it until it’s thawed. (Don’t want to use a microwave? Just toss it in some boiling water for a minute and drain.) Use a pair of kitchen shears or knife to cut the broccoli into bite-sized pieces.
- Add the broccoli to the ingredients in the pan and mix to cook thoroughly.
- Crack the eggs into a medium bowl, and add the coconut milk, your favorite Nom Nom Paleo seasoning blend or Diamond Crystal kosher salt, and a few grinds of pepper.
- Pour the egg mixture into the skillet and cook for 3 to 5 minutes or until the bottom of the frittata is set.
- Place the skillet in the oven. Cook for 10 to 15 minutes, and then crank the heat up to broil for another 2 minutes or until the frittata puffs up and is cooked all the way through.
- Carefully transfer the frittata to a plate, slice, and serve.
Notes
- If you’ve got a leftover stir-fry with veggies and meat, just use 2 cups of it in this recipe in place of the emergency protein + frozen broccoli. I make frittatas all the time with leftover Egg Roll in a Bowl!
- The frittata is delicious cold so it’s perfect for for packed lunches. Store any leftovers in a sealed container in the fridge for up to 4 days.
- My Whole30-compatible Nom Nom Paleo spice blends make healthy and delicious meals super easy and they’re now available on Amazon and directly from The Spice Lab!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Would this work as mini frittatas in a muffin tin?
I’ve never tried it but I bet that would work!
Can I make this recipe only in the stove top? My oven is broken.
Sure! You can put a lid on the skillet to ensure that it cooks through.
Are the calories listed, per serving or for the whole frittata? I’m assuming per serving, but want to be sure.
Calories (and all nutrition facts) are per serving.