Family Style Frittatas

My family has been on a frittata kick over the last couple of days; they are so easy, fun and delicious as well as a great way to add some variety to the standard eggs.  I also have a scrumptious frittata recipe in my book but I have to say that I love these two new creations just as much as our old standby.   

Sweet Potato and Zucchini Frittata

10 eggs, whisked together

1 small sweet potato, peeled and grated

2 small zucchinis, grated

1/2 red onion, diced

1 garlic clove, minced

8 bacon strips, diced

In a large skillet, (I used a 12″ omelet pan) cook the diced bacon until crispy.  Pour out almost all of the grease, leaving some behind to cook the veggies in.  Add the onion, garlic, and grated sweet potato and cook until the shredded potato is tender.  Add the zucchini and saute for another 3-4 minutes.  Spread the mixture evenly over the bottom of your pan and pour the eggs evenly over the mixture.  Cover and let cook over medium heat for about 4 minutes or until the eggs start to bubble around the edges.  Move the frittata into your oven and under the broiler for another 3-4 minutes or until the frittata is not longer runny on top and the frittata is firm.  Watch carefully while cooking!  Slice like a pizza to serve.  Serves 5.

Broccoli Frittata

10 eggs, whisked together

1/2 red onion, diced

1 1/2 cups broccoli, finely chopped

1 cup mushrooms, diced

1 teaspoon garlic powder

Sea salt and black pepper to taste

2 tablespoons grass fed butter or coconut oil

Heat the butter or coconut oil in a large pan.  Add the onions and saute until they begin to turn brown and caramelize.  Add the broccoli and mushrooms and saute for another 4-5 minutes or until the broccoli is tender.  Spread the veggie mixture evenly over the bottom of the pan. Whisk the sea salt, pepper, and garlic powder into the eggs and gently pour over the veggie mixture.  Follow the same directions above and serve!  Serves 5.





  1. Alisha says

    All I have to say is YUM-MY!! It looks and sounds delicious. Also, wanted to let you know that I shared your book at my gym and my owner/coach and his wife LOVE the book and are picking up their copy today! They agreed that it was comprehensive and well put together. Another member saw the book and said her husband is a cook and has made practically every recipe and that they love it. This book and website is such a huge hit and great asset. Thanks again to you and your family for all that you do :-)

    Member-Frisco Crossfit

  2. says

    These look absolutely delicious! I can’t wait to try them. I usually like to start my day off with something that has both protein and vegetables in it, and you wouldn’t believe how hard that is to do when you’re in a hurry. This would be a great something to make ahead of time, put in the fridge, and then just stick in the oven in the morning while I am getting for work and class.

  3. Kim W. says

    I LOVE the frittata recipe and now make it once a week with meat and veg I have on hand this week it was broccoli and bacon. I make it early in the week and heat up a piece every morning or for a quick lunch or dinner could put it on a bed of spinach and arugula. Yummy! Can flavor however you want – thanks for this simple genius recipe. Oh yeah and the kids like it too especially my 6 y.o. son. Thanks Sarah!

  4. Jessica Newman says

    Hi! I just got your book and am really enjoying the recipes! I’ve been doing paleo for a while, and am now getting my family involved too and your book is perfect!

    I did have a questions about the frittata — do you use a special skillet? The one I have says that it is oven-safe only to 350 degrees and I was worried about using it under the broiler. Most other pans I looked at said the same thing.

    Also – a little off topic — can coconut flour be used as a direct substitute for almond meal/flour? I’m finding i’m not really liking the taste of the almond flour.


    • says

      Jessica, I don’t know about your skillets, but the best skillets I have ever used are cast iron. stove top, oven, broiler, campfire…they are slightly non-stick (you have to add oil to the pan and let it heat up), without scary teflon. If you get one, make sure you read up on care instructions. I always just wipe/scrape mine out with a clean rag, possibly rinse with a little hot water. NO soap as it strips the oils out of the pan and takes away the non-stick properties.

    • says

      I use a stainless steel pan and of course cast iron is awesome as well, no heat limits on either! Coconut flour is a bit trickier to work with than almond meal and often needs to be mixed with another flour, like almond meal, to work but it all depends on what you are making.

      • Christi says

        I have a hard time cooking with my stainless steel.. any advice? I know you have to let it heat up then add oil, but eggs always seem to stick.

  5. Holly82 says

    Sarah, I am excited to start the Paleo lifestyle. I have done “low carb” diets in the past but always gained weight back when I started eating normally, i.e. carbs. A couple years ago I tested allergic (IGg positive) to gluten, casein and eggs. Eggs is the allergy I’m bummed about most! I realize the dangers of eating gluten or casein, but do you think it would be damaging to my gut if I ate eggs? Does this diet cure food allergies? I wish there would be more info. on this topic. I realize there are non-egg options for breakfast but I would love to be able to eat them and I wonder how harmful that would really be.

    • says

      First off, obviously I am not a doctor, but I have heard of people “getting over” food allergies after adopting a paleo diet. I would not immediately introduce eggs back into your diet but rather wait at least a couple of months and let your gut have a chance to heal. The reason you are most likely “allergic” to eggs is because your gut lining was damaged by grains and the proteins from the eggs were leaking into your blood stream, causing it to respond as an allergen. I would check out Robb Wolf’s book, The Paleo Solution and try his autoimmune protocol for a while, i.e., no nightshades, eggs, starchy tubers, and see how you feel and once you are better maybe seeing if you can tolerate eggs. : )

  6. Becca says

    Wow! I am eating this as I type. This is absolutely delicious! What a great way to end the weekend. Thanks for sharing!

    • Sarah says

      Leftovers, chicken breasts and veggies, sausage hash (sausage and sweet potatoes), lettuce wraps, steak, really anything that has some veggie, protein, and some fat and you are good to go! : )

  7. Jay says


    Love your book and blog! Any reason you do not publish nutritional information for your recipes (carbs in particular)?


    • Sarah says

      Yes. I want people to get away from counting calories, carbs, fat grams, etc. Eating paleo should be focused on eating protein, veggies, and fat with every meal and snack, exercising, sleeping enough, and reducing stress as much as possible and when eating a clean paleo diet, I have found with my experience that counting calories and grams of carbs is not essential or necessary for this lifestyle. Right before the recipe in section in my book I offer more of a detailed explanation. If you for a medical reason need to track your carbs, etc., you can use the tool at Hope that helps and I’m so glad you are enjoying my blog and book, thank you so much! : )

  8. Anna says

    I just bought the Paleo book through the internet (it has not arrived yet) and I just noticed that one of the recipes on this site calls for cooking in butter. I thought this diet omitted all dairy. Now I am confused and worried. I am an all-or-nothing kind of person and really want to clean up my diet. Is butter allowed on this diet?


    • Sarah says

      If you have an autoimmunity issue, I would recommend omitting all dairy, including butter. However, grass fed butter is actually a nice addition to eating paleo, and even better is clarified butter as it removes all remaining milk solids. Butter is primarily fat and when you eat grass fed butter you are getting the benefits of additional omega 3’s and CLA. Here’s a great article on why to avoid dairy and why grass fed butter for most people is ok.

  9. Sara says

    This is the ONLY way my youngest daughter will eat eggs. Her favorite is a broccoli & bacon frittata with oregano.

  10. says

    Just made the zucchini/sweet potato frittata. It was delicious! I kept telling my husband if I hadn’t made it myself, I would swear someone snuck cheese in it! So good!
    Question/comment regarding the bacon. When did you add yours in? I have made breakfast casseroles in the past where adding the bacon to the eggs/veggies makes you lose some of the bacon flavor/crunch, so I like to add it at the end, like a topping. I forgot to add mine until it was too late, so I just had it on top, and it was still great.
    Also, I don’t have an ovenproof skillet, so I transferred the veggies to a pyrex baking dish before adding the eggs. I baked it at 375 for 15 min (should have added the bacon after 10), then let it sit in the hot oven for another 5-10. It was perfect! Thanks for a great recipe!

  11. Christi says

    This was very good! I burned the top, but scraped it off and ate the rest. Made the broccoli one, but used white onions, and 1.5 cups of spinach but no mushrooms. Was great!!

  12. Janel says

    I’m a huge frittata fan as well. I’m from New Orleans so it came natural to add shrimp, crabmeat or crawfish. I’ve never measured it out, but the recipe goes something like this…

    ~1 lb. peeled shrimp, crawfish, or crab (or better yet all 3!)
    4-5 strips of crumbled bacon
    1/2 onion (red or white) julienned or diced
    1/2 bell pepper (red, orange or yellow) julienned or diced
    2 handfuls of fresh spinach
    6-7 green onions chopped
    1/2 tsp Old Bay seasoning
    10-12 eggs
    dash of cayenne

    Fry the bacon. Crumble. Drain some of grease and saute the shrimp and veggies in it, adding the spinach once the shrimp are cooked. If there is excess liquid in the pan (if using frozen shrimp) and veggies drain the liquid. If using precooked crabmeat or crawfish tails add them when you add the spinach – just long enough to heat a bit. Add the seasoning and eggs to the pan – or I’ve stirred it all together in a pie pan and baked at 350 for 25-30 min. Either way is FANTASTIC!!

    **I’ve also used sliced sausage in place of bacon, or leftover broccoli in place of the spinach. It’s ALL good!

    10-12 eggs

  13. Dona says

    I just made the sweet potato/zucchini frittata for my family and it was awesome. I didn’t change a thing, made it in cast iron. It looked as good as it tasted! From the broiler it puffed up and was amazing. I will definitely make this again! It would be a great company breakfast or dinner!

  14. Jen says

    I am absolutely in LOVE with your book…my husband calls it our bible! Easy straight forward and all recipes are doable even for my limited kitchen expertise. 😉
    Thank you so much for sharing and making this lifestyle change for my family so adaptable!

  15. Natalie says

    I just made the brocoli frittata and it’s awesome! :) It was my first time making one! Thanks for sharing so many great recipes!

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