Frittata for All

Served this great frittata from the Everyday Paleo book to our guests over the weekend.  This is a very versatile recipe, as you can add meats and veggies to your liking.  It’s a great way to use up leftovers.  Cooking Paleo is never boring!

photo courtesy

Frittata for All

6 strips bacon, diced

8 to 10 eggs

1 bell pepper, thinly sliced

5 green onions, chopped

1 Tbl dried oregano

black pepper to taste

Cook bacon in large skillet until crisp.  While bacon is cooking, whisk eggs, oregano, and pepper and set aside.  Add veggies to bacon skillet and cook until tender, about four minutes.  Spread bacon/veggie mixture evenly over the bottom of the skillet.  Turn up the heat until sizzling, then pour egg mixture over bacon mixture in skillet.  Turn heat to low and cook another 3-4 minutes, making sure not to burn the bottom.  Move skillet to oven under the broiler for another 3-4 minutes or until eggs are cooked through.  Slice like a pie and serve.


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