I like recipes that are as simple as possible. That’s kind of how I see a frittata. A skillet frittata – like this one – is something you can cook quickly before you head out the door.
It will fill you up for hours because it’s loaded with protein, and when you add tons of veggies, it’s full of fiber.
You can also add whatever you like, so feel free to customize this based on what you have on hand, or like.
And don’t think that you can only have this for breakfast. I’ve literally had a frittata for breakfast, lunch, or dinner before. It’s filling, savory, and satiating, so it works for any meal, I say.
How are you going to customize yours? Let us know! (Personally, I might get crazy and add some feta cheese on top of this…)
Mediterranean Skillet Frittata
- 2 tablespoons olive oil
- 3 eggs beaten well
- 3 cups chopped spinach
- 3 tablespoons prepared sugar-free tomato sauce
- 1/4 cup shredded mozzarella
- 6 olives any color, pitted and sliced
- Sea salt and fresh ground pepper to taste
Heat the oil small skillet over medium low heat. Add the eggs and cook for a minute until the edges are set. Lift the edges carefully and let the liquid flow underneath the edges. Add the spinach, tomato sauce, and cheese evenly overtop and cover for about 5 minutes, until cheese is melted and eggs are set. Top with the olives, season with salt and pepper, and serve.
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