There is no dish more deceptively simple than a frittata. Not only is this beautiful dish a show stopper, but it is also so simple a monkey could make it. The frittata start with a medley of bell peppers, giving it both sweetness, but also a beautiful pop of color. The bacon gives the frittata a wonderful savory salty flavor that make it irresistible. This dish is so fast you could make it during the week, but is also elegant to serve for a brunch with friends.
Pepper and Bacon Frittata
- 8 Eggs
- 1/2 Green Bell Pepper (diced)
- 6 strips bacon (cooked and crumbled)
- 1/2 Red Bell Pepper (diced)
- 1/2 Yellow Bell Pepper (diced)
- 2 tbsp Green Onion (chopped)
- 1 tbsp Coconut Oil
- Salt (to taste)
- Black Pepper (to taste)
Preheat oven to 350 degrees F.
Heat the coconut oil in an oven safe skillet over medium heat.
Add the peppers and sauté until translucent, about 5-7 minutes.
While the peppers are cooking whisk together the eggs in a large bowl. Season with salt and pepper to taste.
When the pepper are ready add the bacon and cook for 2 minutes. Next add the eggs and cook for 1-2 minutes, for the eggs to set.
Remove the skillet from the heat and place in the oven.
Bake for 10-14 minutes, until the eggs are cooked through.
Remove from the oven, garnish with the chopped green onion and serve.
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