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Stovetop Mexican Frittata

Dani
This stovetop Mexican frittata is a healthy and paleo option, if you’re strict paleo, just omit the cheese.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast, brunch, dinner
Cuisine American
Servings 2 servings
Calories 421 kcal

Ingredients
  

  • 6 eggs
  • 2 tbsp pastured lard or coconut oil
  • 1/2 red onion diced
  • 2 strips of bacon diced
  • 1 jalapeño diced
  • 1 tbsp cilantro chopped
  • 1 large tomato cut into slices
  • raw & grass-fed pepper jack cheese
  • top with avocado

Instructions
 

  • Beat the eggs and set aside. Sautee the onion and bacon until soft over medium heat.Turn the heat to low and add the jalapeño and cilantro, stir. Add the eggs to the pan.
  • Top with the cheese, then the slices of tomato.Cover the pan and let it cook on low for about seven minutes, or until cooked through.

Notes

if you're strict paleo, just omit the cheese

Nutrition

Serving: 1servingCalories: 421kcalCarbohydrates: 6gProtein: 20gFat: 35gSaturated Fat: 18gCholesterol: 505mgSodium: 337mgPotassium: 411mgFiber: 1gSugar: 3gVitamin A: 1300IUVitamin C: 18.7mgCalcium: 86mgIron: 2.5mg
Keyword easy frittata recipe, healthy frittata recipe, paleo frittata recipe
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