Frittata - Paleo Recipe

Prep Time


Cooking Time





  • 7 eggs
  • 1 can or 15 oz full-fat coconut milk (you can use light, but it’s watery…and not as good)
  • 1 lb of bacon
  • 2 cups kale
  • 1/2 onion
  • 1/2 red pepper
  • Coconut oil for sautéing the onions and peppers
  • Salt & Pepper to taste


  • First, begin by preheating the over to 375 degrees and oil a 9 inch pie pan with coconut oil. Oil it well so the eggs don’t stick. Then, begin cooking your bacon in a pan until it is almost done.You could also microwave the bacon too- I’ve done it both ways.
  • While the bacon is frying, crack your eggs into a large measuring cup. You can also crack them into a bowl, but I use a large measuring cup so I can just pour the entire mixture into the pie dish before baking. Once your eggs are cracked in the bowl or measuring cup, add in the can of coconut milk and stir until mixed well.
  • Next, begin sautéing your vegetables. You want them to be a little soft before mixing them with the egg mixture. I sautéed mykale, onions and peppers for just a few minutes.
  • Once your vegetables are sautéed and your baconis cooked, add everything into your bowl or measuring cup and mix well. Add inyour salt, pepper and any other spices you would like to add for flavor. Iadded basil to the second one I made and it was delicious.
  • After all of your ingredients are mixedtogether, gently pour the mixture into the greased pie dish.
  • Bake at 375 for approximately 30 minutes oruntil the center is done. I stick a fork or toothpick in the middle and ifnothing comes out with it, I deem it completely cooked. The top may get alittle browned too.
  • Take out of the oven and let completely coolbefore serving. Cover and store in the fridge until you’re ready to devour, Imean, consume it.
  • Thoroughly enjoy!


This recipe makes a fair amount (pie dish size) of frittata so you can make it on the weekend and then slice it throughout the week for breakfast- or as a snack if you’re like Wil. The best thing about this recipe? You can add whatever you want to it.

The coconut milk in this recipe allows for the frittata to be completely lactose free, making it great for those with a lactose intolerance. It is also completely gluten-free too- yay for no dairy, no gluten, no legumes and no sugar! This recipe is whole 30 compliant as well.