I absolutely love “one pan wonders”. Especially if it involves eggs, because they’re one of my favorite foods. I’ve always dirtied a ton of dishes when making frittatas (and most things really). So today I’m making it easy on all of us… let’s make a healthy breakfast frittata that uses only one pan.
A frittata is an egg-based Italian dish similar to an omelette or crustless quiche that’s packed with delicious ingredients. I chose to include nutrient-dense foods such as grass-fed, organic ground bison, fresh broccoli, and organic sweet potatoes in mine. It came out absolutely delicious. I thought one pan would have fed Jeff and I for the next two days, but it got gobbled down in just one sitting. That’s how good it was, y’all.
You can create this mouth-watering breakfast that’s not only clean and healthy, but tastes like you ordered it from your favorite breakfast spot! THE BEST Healthy Breakfast Frittata is Whole30 Approved, Paleo, Gluten Free, Dairy Free, and sugar free. What’s better than that?
Ingredients
- 2/3 lb organic, grass fed ground bison (sub any ground meat)
- 1 1/2 cup organic sweet potatoes, diced
- 1/2 cup sweet bell peppers, sliced
- 1 1/2 cup broccoli, roughly chopped
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 tsp fresh thyme (if you don't have thyme, use oregano)
- 8 eggs
- Green onion and fresh thyme for garnish (optional)
Instructions
- Preheat oven to 350F.
- Heat a large, oven safe, non-stick skillet on medium heat and add ground bison. Chop small and sauté until browned through - about 5 minutes.
- Add chopped potatoes, broccoli, peppers, and seasonings (save 1/2 tsp salt & 1/2 tsp black pepper for later) and sauté about 8 minutes. Remove from heat.
- In a mixing bowl, crack the eggs and add the remaining salt and pepper. Whisk together, then pour over the meat and veggies. (Pan will be hot so the eggs will immediately start to cook)
- When you pour the eggs over, make sure all of the veggies are not submerged, but just touched by the scrambled egg. Distribute evenly.
- Bake at 350F for 15 more minutes.
- Remove from oven, let cool, garnish with fresh thyme and chopped green onions, and ENJOY!
